Studies on antioxidative activities of hydrolysates from defatted breast meat of spent layer and goose

碩士 === 東海大學 === 食品科學系 === 98 === Defatted breast meat of spent layer and goose were hydrolyzed by alcalase or flavourzyme respectively. To discover the influence of enzyme types and hydrolysis time, degree of hydrolysis, yield, antioxidative activies, carnosine, anserine and non-heme iron of the hyd...

Full description

Bibliographic Details
Main Authors: Hsiao-Chieh Wang, 王曉捷
Other Authors: Chun-Chin Kuo
Format: Others
Language:zh-TW
Published: 2009
Online Access:http://ndltd.ncl.edu.tw/handle/14674481171501054075

Similar Items