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相關文獻
- Concentrations and Antioxidative Activity of Anserine and Carnosine in Poultry Meat Extracts Treated with Demineralization and Papain
- 禽肉肌冴之萃取及其抗氧化性
- 加熱處理對不同比例豬腿與雞腿或火雞腿混合肉之肌冴/甲肌冴比值之影響
- 利用改進高效液相層析法分析生鮮及加熱豬肉及禽肉肌冴與甲肌冴之含量
- Proximate Composition, Free Amino Acids and Peptides Contents in Commercial Chicken and Other Meat Essences
- Antioxidant Activities of Carnosine, Anserine, Some Free Amino Acids and Their Combination
- 比較HPLC及CE肉品中肌冴與甲肌冴之分離效果
- 由機械去骨雞肉之水洗液中製取carnosine與anserine
- 機械去骨禽肉之回收率與品質性狀
- 抗氧化劑對肉品氧化穩定性之影響
頁籤選單縮合
題名 | Concentrations and Antioxidative Activity of Anserine and Carnosine in Poultry Meat Extracts Treated with Demineralization and Papain=去離子處理及木瓜酵素對禽肉萃取液所含甲肌冴、肌冴濃度及其抗氧化性之影響 |
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作 者 | 黃素卿; 郭俊欽; | 書刊名 | Proceedings of the National Science Council : Part B, Life Science |
卷期 | 24:4 2000.10[民89.10] |
頁次 | 頁193-201 |
分類號 | 473.6 |
關鍵詞 | 動物骨骼肌; 甲肌冴; 肌冴; 禽肉; Anserine; Carnosine; Iron; Poultry; Demineralization; Papain; Antioxidative activity; |
語文 | 英文(English) |