Studies on the effect of binding capacity with phenolic compounds on the antioxidant ability of pea
碩士 === 國立屏東科技大學 === 食品科學系 === 92 === According to the recent reports, protein may enhance their heat stability after combined with phenolic compounds. In this study, phenolic compounds with different kinds(gallic acid, catechin, ferulic acid, coumaric acid, caffeic acid) were used to study their ef...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/29386212007471700893 |