Anti-inflammatory and antioxidant activity of Taiwanese pickled vegetables with different fermentation time
碩士 === 弘光科技大學 === 食品科技研究所 === 107 === Abstract The chemical change caused by the action of microorganisms (including lactic acid bacteria, yeast, natto bacteria, etc.), thereby decomposing organic matter into small molecules is called fermentation, and the associated probiotics are be...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/2638y9 |