Development of analysis for free amino acids and dipeptides in chicken essence & comparison of functional components and antioxidation activity of commercial chicken essences

• Main Authors: Weng, Ching-Chi, 翁靖期
• Other Authors: Chang, Yu-Wei
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/4bhj3d

碩士 === 國立臺灣海洋大學 === 食品科學系 === 104