Antioxidative activity in extracts of hard clam and the variations in season and cultured area
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === Abstract This study investigates the antioxidative activity in extracts of hard clam in relation to enzymatic treatment, fractionation, season, and cultured area. The hard clam specimens were cooked, homogenized, and freeze-dried in vacuum to become lyophilized...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/91584792922590349418 |