Studies on thermal properties of lactoferrin hydrolysate and effect on microbial properties of chilled ground pork
碩士 === 東海大學 === 食品科學系 === 95 === In this experiment, lactoferrin was hydrolysis four hours by pepsin at 37℃and pH2.5 to manufacture lactoferrin hydrolysate (LfH), then separated by cation-exchanged resin and analyzed by high performance liquid chromatography to collect the peptide fractions for inve...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/22384390185562224027 |