Antioxidative and blood thinning effects of mackerel protein hydrolysate
碩士 === 國立海洋大學 === 食品科學系 === 87 === Mackerel muscle was homogenized with deionized water at a ratio of 35:70 (w/w) for 2 min and boiled for 10 min then cooled. Protease N was added to hydrolyze the homogenate at 50oC for 2h, then heated at 90oC for 10 min to stop the reaction. The supernatant obtaine...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/45715114731498099970 |