Studies on the Antioxidative Activity from Enzymatic Hydrolysates of Salted Duck''s Egg White by Electrodialysis Desalination
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 90 === In this study, the salted duck''s egg white was treated or untreated by electrodialysis desalination as materials which were hydrolyzed with the addition of 0.5% (w/w) proteases (Papain W-40、Peptidase R、Proleather FG、Protease A、Protease N or Prozyme 6)...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/04100377770804866353 |