Development of analysis for free amino acids and dipeptides in chicken essence & comparison of functional components and antioxidation activity of commercial chicken essences
碩士 === 國立臺灣海洋大學 === 食品科學系 === 104
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/4bhj3d |