Studies on Antioxidative Activities of Hydrolysates from Goose Egg Yolk Protein
碩士 === 東海大學 === 食品科學系 === 98 === The purpose of this study was to investigate the effects of hydrolysis time (HT) (0, 0.5, 4, 8, 12 h) and enzyme types (Alcalase, Flavourzyme, and Mixed enzyme Alcalase + Flavourzyme) on degree of hydrolysis (DH), yield, and antioxidant activities during hydrolysis...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/72620809013918973715 |