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DateTitleAuthor(s)File
12018二種商業克菲爾菌在不同基質之乳酸發酵及其多醣萃取物之應用方繼; 顏旭敏; Hsu-Min Yen; 食品暨應用生物科技學系所
22017Research on improving contents of total polyphenols and polysaccharides when introduction of lactic acid bacteria into traditional fermentation process of fruit vinegar林美吟; Meei-Yn Lin; Yu-Chih Lin; 林育旨; 食品暨應用生物科技學系所
32017Characterization of high exopolysaccharide-producing Lactobacillus strains isolated from mustard pickles and enhancement of exopolysaccharide production by Lactobacillus pentosus SLC 13方繼; Tony J. Fang; Jing-Yao Huang; 黃靖堯; 食品暨應用生物科技學系所
42017篩選自泰式發酵香腸乳酸菌菌元特性之評估及應用譚發瑞; Fa-Jui Tan; 粘育瑄; Yu-Syuan Nian; 動物科學系所
52017Fermentation effects of lactic acid bacteria on isoflavone glycosides and antioxidant activities in defatted soybean meal broth陳錦樹; Chu-Liang Huang; 黃主良; 食品暨應用生物科技學系所
62017Evaluate on the possibility of using cellulase to develope a new kind of lactic acid bacterium brewed green tea林美吟; Yu-Chia Yen; 顏煜珈; 食品暨應用生物科技學系所
72017Antioxidant activities and whitening effect of fermentation broth of Lactobacillus plantarum SLC13 supplementing with yellow wine lees extract方繼; Tony J. Fang; Kai-Wei Chang; 張凱維; 食品暨應用生物科技學系所
82017Study on antibacterial activity and bacteriocin gene of lactic acid bacteria isolates and their application陳錦樹; Chin-Shuh Chen; Min-Hsiu Chang; 張敏修; 食品暨應用生物科技學系所