Extraction and antioxidative activity of anserine and carnosine from poultry meat
碩士 === 東海大學 === 食品科學系 === 86 === The purposes of the first part of this study were to investigate the effect of (1) pH (4.0 and 8.5) of CMC, (2) EDTA (0.01 and 0.1%), (3) reaction time of papain (30, 60, 90, 120 min.) at 60℃, (4) drying method (freeze drying and vacuum oven drying) on the content of...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/37067124256595074038 |