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題名 | Purification and Characterization of Antioxidative Peptides Produced during Tempeh Fermentation=天貝的抗氧化胜冴之純化及其特性分析 |
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作者 | 謝衣鵑; 林詩玫; 賴薏如; 吳星瑩; 林慶福; Sheih, I-chuan; Lin, Shih-mei; Lai, Yi-ju; Wu, Hsing-ying; Lin, Ching-fwu; |
期刊 | 臺灣農業化學與食品科學 |
出版日期 | 20050200 |
卷期 | 43:1 2005.02[民94.02] |
頁次 | 頁71-77 |
分類號 | 341.91 |
語文 | eng |
關鍵詞 | 天貝; 胜冴; 蛋白分解酵素; 胺基酸組成; pH耐受性; Tempeh; Peptide; Proteolysis; Amino acid composition; pH-tolerable; |