Characteristics and antioxidative activities of defatted spent duck breast meat hydrolysates as influenced by enzymes, degree of hydrolysis and molecular weight of peptides
碩士 === 東海大學 === 食品科學系 === 97 === Defatted spent duck breast meat was hydrolyzed by alcalase or flavourzyme with different degree of hydrolysis (DH). In DH was positively correlated with enzyme concentration and hydrolysis time, but there was no significant difference between 7.5 % and 10 % (p>0.0...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89672560469389810092 |