Skip to main navigation
Skip to search
Skip to main content
Taipei Medical University Home
Help & FAQ,
Link opens in a new tab
English
中文
Search content at Taipei Medical University
Home
Profiles
Research units
Projects
Research output
Datasets
Activities
蛋白質之胃蛋白酶水解物對脂質氧化的影響
Translated title of the contribution
:
Effect of pepsin-digesed hydrolysate derived from food protein on lipid oxidation
J. R. Chen
, Y. S. Yu
, C. F. Chen
, H. W. Chang
,
S. C. Yang
Master Program in Food Safety
School of Nutrition and Health Sciences
TMU Research Center of Artificial Intelligence in Medicine and Health
TMU Research Center for Digestive Medicine
Research output
:
Contribution to journal
›
Article
›
peer-review
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Effect of pepsin-digesed hydrolysate derived from food protein on lipid oxidation'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Food Science
Casein
100%
Linoleic Acid
33%
Soy Protein
33%