http://scholars.ntou.edu.tw/handle/123456789/16198| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 蔡國珍 | en_US |
| dc.contributor.author | 洪依勤 | en_US |
| dc.date.accessioned | 2021-03-10T07:37:50Z | - |
| dc.date.available | 2021-03-10T07:37:50Z | - |
| dc.date.issued | 2014-11-11 | - |
| dc.identifier.other | 發明第I 460272號，中華民國 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/16198 | - |
| dc.description | 發明第I 460272號，中華民國 | en_US |
| dc.description.abstract | 本發明提供一種發酵蟲草屬真菌米基而製備γ-胺基丁酸的方法及其應用，其步驟至少包括：將水及米基以適當之比例混合；以及藉由米基中的蟲草屬真菌或額外添加之活體菌株發酵而產生γ-胺基丁酸；其中，以上述方法所產生之發酵液，可應用於保健食品或飲品上。 | en_US |
| dc.language.iso | zh | en_US |
| dc.title | 發酵蟲草屬真菌米基而製備γ-胺基丁酸的方法及其應用 | en_US |
| dc.type | patent | en_US |
| item.openairecristype | http://purl.org/coar/resource_type/c_15cd | - |
| item.cerifentitytype | Patents | - |
| item.languageiso639-1 | zh | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.openairetype | patent | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 食品科學系 | |
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