中國醫藥大學機構典藏 China Medical University Repository, Taiwan:Item 310903500/60627
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    Please use this identifier to cite or link to this item: http://ir.cmu.edu.tw/ir/handle/310903500/60627


    Title: 醬油粕乙醇萃取物降低油炸豬里脊肉中雜環胺生成之效果
    Other Titles: Inhibitory effect of ethanol extract of soy sauce cake on the formation of heterocyclic amines in fried pork loin
    Authors: 廖梓宏;LIAO, TZU-HUNG
    Contributors: 食品暨藥物安全碩士學位學程
    Keywords: 雜環胺;醬油粕;大豆異黃酮;自由基清除力;不同烹調方式;Heterocyclic amins;Soy sauce cake;Isoflavone;Free radical scavenging;Different cooking methods
    Date: 2023
    Issue Date: 2024-03-20 16:11:31 (UTC+8)
    Publisher: 中國醫藥大學
    Appears in Collections:[Master Program for Food and Drug Safety] Theses & dissertations

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