Development of analysis for free amino acids and dipeptides in chicken essence & comparison of functional components and antioxidation activity of commercial chicken essences

Development of analysis for free amino acids and dipeptides in chicken essence & comparison of functional components and antioxidation activity of commercial chicken essences

碩士 === 國立臺灣海洋大學 === 食品科學系 === 104

Bibliographic Details
Main Authors:	Weng, Ching-Chi, 翁靖期
Other Authors:	Chang, Yu-Wei
Format:	Others
Language:	zh-TW
Published:	2016
Online Access:	http://ndltd.ncl.edu.tw/handle/4bhj3d

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