Antihyperglycemic Effect of Hydrolysate of Chlorella and Freshwater Clam
碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === pulverized chlorella and freshwater clam were used as new material in this study. Pulverized chlorella were hydrolyzed by cellulase and protease at 50℃ for 3 hours. The freshwater clam muscle was extracted using hot water. The residual meat was first freeze-drie...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/29311886720431019642 |