Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork
碩士 === 東海大學 === 食品科學系 === 85 === Wheat protein, whey protein and casein were hydrolized in 1N HClhydrochloride acid and determine the degree of hydrolysis and content of amino acids. The hydrolysates were freeze-dried in -40℃ and store...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/69525956468099719139 |