Immunoassays for Studying the Effects of Heating Conditions on the Characteristics of Milk Proteins
碩士 === 靜宜大學 === 食品營養學系 === 102 === Milk products have to be pasteurized or sterilized. In this study, milk proteins-lactose model systems were used to investigate the effects of heat treatments on the structure, immunoreactivity, and antioxidant capicity of proteins. The changes of protein compositi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74847900334562184535 |