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The Effects of Chicken Leg Bone Extract on Antioxidative Properties under Different Heating Condition
By-product Antioxidative Activity Chicken Leg Bone Heating Extract
2016/4/28
The aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and 100C) and durations (5, 10 and 1...
Attenuating Development of Cardiovascular Hypertrophy with Hydrolysate of Chicken Leg Bone Protein in Spontaneously Hypertensive Rats
Angiotensin I Converting Enzyme (ACE) Chicken Leg Bone Protein Hydrolysate Antihypertensive Effect Cardiovascular Hypertrophy
2016/4/27
This study developed a natural ingredient as a functional food possessing properties of attenuation of hypertension and cardiovascular hypertrophy. In a previous study hydrolysates obtained from chick...