Huang, S.C. and Kuo, J.C. (1999) Concentration and antioxidative activity of anserine and carnosine in chicken breast meat extracts as affected by papain.

 
  • 黃春林、郭俊欽(2000)氯化鈉及加熱處理對鴨胸肉焦葡萄酸鹽激化酵素、酸性磷酸化酵素及乳酸脫氫酵素活性之影響。
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