Extraction and Antioxidative Activity of Carnosine from Poultry Meat
碩士 === 東海大學 === 食品科學系 === 86 === The objective of this research is to produce chicken, duck and turkey meat extract which was high in carnosine and low in iron. The contents ofmoisture, carnosine, free iron, total iron and phosphate of meat extract were analyzed. Antioxidant effectiveness was mea...
| 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/71942244868598847954 |