The influence of lactic acid bacteria fermentation on the inhibitory effects of angiotensin converting enzyme and the antioxidant capacity of soy bean, mung bean, wolfberry and jujube

The influence of lactic acid bacteria fermentation on the inhibitory effects of angiotensin converting enzyme and the antioxidant capacity of soy bean, mung bean, wolfberry and jujube

碩士 === 國立嘉義大學 === 食品科學系研究所 === 103

Bibliographic Details
Main Author:	李勝箖
Other Authors:	呂英震
Language:	zh-TW
Online Access:	http://ndltd.ncl.edu.tw/handle/75693044411745991387

Internet

http://ndltd.ncl.edu.tw/handle/75693044411745991387