A Study on Enzymatic Hydrolysis and Antioxidant Properties of Porcine Hemoglobin
碩士 === 大葉大學 === 生物產業科技學系碩士班 === 92 === The porcine hemoglobin was used as materials to investigate the antioxidant properties before and after enzymatic hydrolysis using Alcalase and Flavourzyme. The antioxidant properties, including reducing power, ferrous ion chelating ability and α, α-diphenyl-β-...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/90956671328166575862 |