Studies on the Antioxidant Capacity of Abalone Enzymatic Hydrolysates
碩士 === 國立臺灣海洋大學 === 食品科學系 === 104 === The objectives of this research were to study the antioxidant activity of abalone hydrolysates. The abalone meat was hydrolyzed by autolysis, Prozyme 6 and Protamex. The pH value of the hydrolysates increased first and then decreases during hydrolysis. Both ammo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/mn4y6a |