Isolation and characterization of bioactive components in soy tempeh co-inoculated with Rhizopus oligosporus and Lactobacillus plantarum
碩士 === 國立屏東科技大學 === 食品科學國際碩士學位學程 === 104 === Tempeh, which is a fermented soybean product consumed widely in Indonesia has several beneficial characteristics and antioxidative activity being the most important of them. Rhizopus oligosporus, a fungus of Mucoraceae family is widely used as the starter...
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| Format: | Others |
| Language: | en_US |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/30833655557372525540 |