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開發混合特定功能菌株生產高GABA與低咖啡因之後發酵機能茶
Shu, Chin-Hang
(PI)
化學工程與材料工程學系
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探索此專案觸及的研究主題。這些標籤是根據基礎獎勵/補助款而產生。共同形成了獨特的指紋。
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Keyphrases
Gaba
100%
Antioxidant Activity
100%
Tea Powder
66%
Fermentation Temperature
66%
GABA Synthesis
66%
Camellia Sinensis
66%
Polyphenols
66%
Biological Activity
66%
DPPH Scavenging Activity
33%
Nitrogen Addition
33%
Functional Tea
33%
Lactobacillus Buchneri
33%
Growth Activity
33%
Post-fermented Tea
33%
Initial pH Value
33%
Immunity Boosting
33%
Active Compounds
33%
Post-fermentation
33%
Microbial Fermentation
33%
Healthy Diet
33%
Fermentation Conditions
33%
Cholesterol
33%
Nitrogen Source
33%
Health Effects
33%
In Content
33%
Human Body
33%
Fermentation
33%
Carbon Addition
33%
Physiological Health
33%
Carbon Source
33%
Bacterial Growth
33%
Lactic Acid Bacteria
33%
Healthcare
33%
Production Activities
33%
Food Science
Antioxidant Capacity
100%
Polyphenol
66%
Fermentation Temperature
66%
Lactobacillus
33%
Probiotics
33%
Lactic Acid Bacteria
33%
Fermentation Conditions
33%
Healthy Diet
33%
Sucrose
33%
Cholesterol
33%
Bacterial Growth
33%
Post-fermentation
33%
DPPH Scavenging Activity
33%
Immunology and Microbiology
Antioxidant Activity
100%
Camellia Sinensis
66%
Biological Activity
66%
Lactic Acid Bacterium
33%
Lactobacillus buchneri
33%
Awareness
33%
Bacterial Growth
33%
Probiotic
33%
Metabolite
33%
Colony Forming Unit S
33%
Colony-Forming Unit
33%