Treatment of preheat protein improve the thermal stability of black soybean skin anthocyanins extracts in the nutritional supplement drinks
碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === Anthocyanins are readily degradable compounds, with a high degree of antioxidant, liver protection and lipid-lowering properties. In this study, casein, whey protein and soybean protein were treated with different preheat treatments to assess the effect of preh...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/u4q9nv |