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食品級米麴菌發酵蕎麥之抗氧化與ACE抑制活性探討 = = Antioxi...

唐崇文

食品級米麴菌發酵蕎麥之抗氧化與ACE抑制活性探討 = = Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288 /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	食品級米麴菌發酵蕎麥之抗氧化與ACE抑制活性探討 =/ 唐崇文撰.
其他題名:	Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288 /
其他題名:	Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288.
作者:	唐崇文
出版者:	雲林縣 :國立虎尾科技大學 , : 民102.01.,
面頁冊數:	[7] ,62面 :圖 ; : 30公分.;
附註:	指導教授：張耀南.
標題:	solid-liquid fermentation. -
電子資源:	http://cetd.lib.nfu.edu.tw/etdservice/view_metadata?etdun=U0028-2401201300070100

食品級米麴菌發酵蕎麥之抗氧化與ACE抑制活性探討 = = Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288 /
唐崇文

食品級米麴菌發酵蕎麥之抗氧化與ACE抑制活性探討 =Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288 /Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288.唐崇文撰. - 初版. - 雲林縣 :國立虎尾科技大學 ,民102.01. - [7] ,62面 :圖 ;30公分.

指導教授：張耀南.

含參考書目.Subjects--Topical Terms:

999537
solid-liquid fermentation.

食品級米麴菌發酵蕎麥之抗氧化與ACE抑制活性探討 = = Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288 /
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