The Effect of Maillard Reaction Products on Antioxidative and Antimicrobial of Cooked Pork Patties
碩士 === 東海大學 === 食品科學系 === 87 === Maillard reaction products(MRPs) can inhibit the development of oxidative rancidity.The project includes :Three kind of MRPs were prepared and tested their antioxidative activity in linoleic acid model system. The MRPs were trptophan-xylose,egg albumin hydrolysate-g...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52120348556298116449 |