Antioxidative Activity of Products from Chitosan-Glucosamine Maillard Reaction
碩士 === 國立臺灣大學 === 食品科技研究所 === 88 === The objective of this research was to improve the solubility of chitosan by Maillard reaction fromα-chitosan and reducing sugar, and expected them to have good antioxidative actions to increase its application as functional foods. The 1%α-chitosan and...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/93356172442947538409 |