Purification and Biochemical Properties of Membrane-Bound Lipoxygenase from Sea Algae (Ulva fasciata) and Its Immobilization.
碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === Abstract The flavor modification of chicken and fish oil treated with LOX from Ulva（Hu et al., 2000 and Ma et al., 2004）. Because free-form LOX easily affected by environmental factor, LOX activity and stability were lost easily and not be reused. When immobi...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55676677277444371293 |