Antioxidative activities of hydrolysates from duck egg white using enzymatic hydrolysis

Asian-Australasian Journal of Animal Sciences

Volumn 22, Issue 11, 2009, Pages 1587-1593

  Chen, Yi Chao ^a   Chang, Hsi Shan ^a   Wang, Cheng Taung ^a,b   Cheng, Fu Yuan ^a,c  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

^c TOKO UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activities; Duck egg white; Hydrolysis

Indexed keywords

EID: 74549222374     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2009.90119     Document Type: Article

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