Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef "cangkuk" by spontaneous fermentation with the addition of bamboo shoot
This research was conducted to examine the chemical properties, lactic acid bacteria (LAB) populationand angiotensin converting enzyme (ACE) inhibitory activity of fermented beef meat with the addition of bamboo shoots. This research used factorial completely randomized design.Factor A was the prepa...
Sábháilte in:
| Príomhchruthaitheoirí: | , |
|---|---|
| Rannpháirtithe: | |
| Formáid: | EJournal Article |
| Foilsithe / Cruthaithe: |
Diponegoro University,
2020-10-07.
|
| Ábhair: | |
| Rochtain ar líne: | Get Fulltext Get Fulltext |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
Ar líne
Get FulltextGet Fulltext
3rd Floor Main Library
| Gairmuimhir: |
A1234.567 |
|---|---|
| Cóip 1 | Ar fáil |