Application of Lactic Acid Bacteria with High Glucoside Hydrolysis Activities on the Development of Fermented Soy Milk
碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 106 === The purpose of this study is to develop an edible plant-based yogurt that uses β-glucosidase of lactic acid bacteria to hydrolyze the glycosyl group of soy isoflavones in soymilk, producing aglycone isoflavones daidzein and genistein, which can inhibit the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/vcx3n6 |