Studies on development of duck egg white products with antioxidative activities
博士 === 國立中興大學 === 動物科學系所 === 97 === In this study, we try to promote the value of duck egg by developing the duck egg white (DEW) product with antioxidative activity. The experiment tasks include that DEW was hydrolyzed using commercial enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzy...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/36607109519970957015 |