Studies on Peptides from Fish Hydrolysates and Their Antioxidative Activity
碩士 === 國立海洋大學 === 食品科學系 === 89 === Abstract The objectives of this research were to study the peptides from skipjack, mackerel and tilapia meat hydrolysates and their antioxidant activity. The skipjack, mackerel and tilapia meat were hydrolyzed by 0.5% and 1% Protease A and Protease N at...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/57808175981155602006 |