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Graduate Institute of Food Science and Technology, National Taiwan University | 論文
- Effects of Various Fatty Acid Components of Castor Oil on the Growth and Production of γ-Decalactone by Sporobolomyces odorus
- Growth of and Production of γ-Decalactone by Sporobolomyces odorus in Jar Fermentors as Affected by pH, Aeration and Fed-Batch Technique
- Growth and Production of γ-Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces odorus in the Presence of Fatty Acids and Oils
- Changes of Microbial Flora and Enzyme Activity during the Aging of Tou-Pan-Chiang, a Chinese Fermented Condiment
- Mycelial Propagation and Enzyme Production in Koji Prepared with Aspergillus oryzae on Various Rice Extrudates and Steamed Rice
- Selective Isolation of β-Amylase Derepressed Mutants of Bacillus acidopullulytics
- Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)
- Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)
- Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
- Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk(BREWING AND FOOD TECHNOLOGY)
- Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori