Antioxidant activity and development of natto-chickpeas by Bacillus subtilis fermentation
碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === Natto, a special kind of fermentation foods, is able to effectively help preventing from the happening of various chronic diseases, in that its nutrients include the nutrition of soybeans, also the GBE nutrition of fermentation products. What’s more, Chickpea,...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/7v9n2d |