The difference in carnosine degradation between Japanese and European eels and its effect on antioxidant activities of eel meats
碩士 === 國立海洋大學 === 食品科學系 === 91 === A sensitive and reproducible high-performance liquid chromatographic (HPLC) procedure was used to determine authentic histidine (His), carnosine (Car), anserine (Ans), and the contents of His and Car in Japanese eel (Anguilla japonica) and European eel (Anguilla an...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/43620480093373572048 |