Please use this identifier to cite or link to this item:
標題: 加熱及加壓對海參膠原纖維結構及膠原蛋白凝膠性質之影響
Effects of Heat- and High Pressure-Treatment on Fibril Structure and Gelation Properties of Sea Cucumber Collagen
作者: 柯文慶
關鍵字: 基礎研究;Sea cucumber;食品科技;海參;加熱;膠原蛋白;凝膠性質;加壓;Heating;Collagen;Gelation property;Pressurization
其他識別: NSC90-2313-B005-159
Appears in Collections:食品暨應用生物科技學系

Show full item record

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.