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http://sutir.sut.ac.th:8080/jspui/handle/123456789/8973| Title: | Effect of pretreatment methods on antioxidant activity of egg white hydrolysate |
| Other Titles: | ผลของกระบวนการเตรียมตัวอย่างก่อนการย่อยต่อกิจกรรมต้านอนุมูลอิสระของไข่ขาวไฮโดรไลเซท |
| Authors: | Astri Suryani Prawulanari |
| Keywords: | Egg white;Ultrasound;Microwave;Steam sterilization;Antioxidant activity;Fourier-transform infrared spectroscopy |
| Issue Date: | 2020 |
| Publisher: | School of Food Technology Institute of Agricultural Technology Suranaree University of Technology |
| URI: | http://sutir.sut.ac.th:8080/jspui/handle/123456789/8973 |
| Appears in Collections: | วิทยานิพนธ์ (Thesis) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Abstract.pdf | Abstract | 430.79 kB | Adobe PDF | View/Open |
| Fulltext.pdf | Fulltext | 5.27 MB | Adobe PDF | View/Open |
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