蕎麥.

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 / by: (Language materials, printed)

米麴菌發酵蕎麥粉之水萃取物的抗氧化與對α-澱粉酶抑制活性研究 = = Antioxidative and α-amylase Inhibitory Activities of Water Extracts from Buckwheat Powder Fermented by Aspergillus oryzae BCRC 32288 / by: (Language materials, printed)

Aspergillus oryzae.

固-液態發酵.

抗氧化活性.

蕎麥.

solid-liquid fermentation.

antioxidative activity.

submerged cultivation.

α-澱粉酶抑制活性.

α-amylase inhibitory activitiy.

深層培養.

ACE inhibitory activity.

buckwheat.

血管收縮素轉化酵素(ACE)抑制活性.

米麴菌.

Buckwheat.