Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56387
標題: Environmental Factors Affecting the Fermentation Pattern of Kombucha and Their Role in the Development of Novel Cultivation Method and Metabolites
影響紅茶菇發酵模式之環境因子及在新培養法與產物開發上之應用
作者: 陳錦樹
關鍵字: 食品科技
Kombucha tea fungus
紅茶菇
Acetobacter xylinum
Yeast
Environmental factor
Immobilized cell
Novel cultivation method
Bacterial cellulose
醋酸菌
酵母
環境因子
固定化菌體
新培養法
細菌性纖維素
應用研究
URI: http://hdl.handle.net/11455/56387
其他識別: NSC89-2313-B005-056
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=517711&plan_no=NSC89-2313-B005-056&plan_year=89&projkey=PD8903-0102&target=plan&highStr=*&check=0&pnchDesc=%E5%BD%B1%E9%9F%BF%E7%B4%85%E8%8C%B6%E8%8F%87%E7%99%BC%E9%85%B5%E6%A8%A1%E5%BC%8F%E4%B9%8B%E7%92%B0%E5%A2%83%E5%9B%A0%E5%AD%90%E5%8F%8A%E5%9C%A8%E6%96%B0%E5%9F%B9%E9%A4%8A%E6%B3%95%E8%88%87%E7%94%A2%E7%89%A9%E9%96%8B%E7%99%BC%E4%B8%8A%E4%B9%8B%E6%87%89%E7%94%A8
Appears in Collections:食品暨應用生物科技學系

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