Antigenic Properties and Antioxidant Activities of Fermented Soybean Products
碩士 === 靜宜大學 === 食品營養學系 === 104 === After fermentation of Soy products can improve human to digestion and absorption of nutrients it can also reduce the immunoreactivity and Increase the antioxidant capacity. In this study, fermentation Soy products were used to investigate the effects of different s...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/02356652938402026983 |