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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 /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	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.
Reminder of title:	Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288 /
remainder title:	Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288.
Author:	唐崇文
Published:	雲林縣 :國立虎尾科技大學 , : 民102.01.,
Description:	[7] ,62面 :圖 ; : 30公分.;
Notes:	指導教授：張耀南.
Subject:	solid-liquid fermentation. -
Online resource:	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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246 3 1 $a Antioxidative and ACE Inhibitory Activities of Extracts from Buckwheat Fermented by Aspergillus oryzae BCRC 32288.
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650 # 4 $a solid-liquid fermentation. $3 999537
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650 # 4 $a 固-液態發酵. $3 999541
650 # 4 $a 血管收縮素轉化酵素(ACE)抑制活性. $3 999542
650 # 4 $a 抗氧化活性. $3 999543
650 # 4 $a 蕎麥. $3 999544
650 # 4 $a 米麴菌. $3 999247
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