Antioxidant Ability, Inhibition of Angiotensin I-Converting Enzyme and Antihypertensive Effect of Egg White Enzymatic Hydrolysate
碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 99 === In order to study that antioxidant activities and antihypertensive in spontaneously hypertensive rat (SHR) of egg white protein hydrolysate (EWH). The EWH was using egg white powder hydrolyzed with Papain and Flavourzyme at 55 ℃ for 1 ~ 8 hours. The EWH wa...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/51191283272456821241 |