Studies on antioxidative activities of hydrolysates from defatted breast meat of spent layer and goose
碩士 === 東海大學 === 食品科學系 === 98 === Defatted breast meat of spent layer and goose were hydrolyzed by alcalase or flavourzyme respectively. To discover the influence of enzyme types and hydrolysis time, degree of hydrolysis, yield, antioxidative activies, carnosine, anserine and non-heme iron of the hyd...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/14674481171501054075 |