Porcine plasma protein-sugar maillard reaction products (MRPs) : some factors affecting antioxidant activity and their application
Full Metadata
| Field | Value | Language |
|---|---|---|
| dc.contributor.author | Wittayachai Lertittikul | en_US |
| dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
| dc.date | 2005 | en_US |
| dc.date.accessioned | 2010-05-06T04:54:03Z | - |
| dc.date.available | 2010-05-06T04:54:03Z | - |
| dc.date.issued | 2005 | en_US |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005 | en_US |
| dc.format | [18] 159 leaves | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1566 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Maillard reaction | en_US |
| dc.subject | Food Analysis | en_US |
| dc.subject | Antioxidants | en_US |
| dc.title | Porcine plasma protein-sugar maillard reaction products (MRPs) : some factors affecting antioxidant activity and their application | en_US |
| dc.title.alternative | ผลิตภัณฑ์จากปฏิกริยาเมลลาร์ดระหว่างโปรตีนพลาสมาเลือดหมูและน้ำตาล : ปัจจัยที่มีผลต่อกิจกรรมการต้านออกซิเดชันและการประยุกต์ใช้ | en_US |
| dc.type | Thesis | en_US |
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