http://scholars.ntou.edu.tw/handle/123456789/9872| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Chou, S. S. | en_US |
| dc.contributor.author | Su, S. C. | en_US |
| dc.contributor.author | Shiau, H. W. | en_US |
| dc.contributor.author | Deng-Fwu Hwang | en_US |
| dc.contributor.author | Yu, P. C. | en_US |
| dc.contributor.author | Lee, S. C. | en_US |
| dc.date.accessioned | 2020-11-21T02:40:58Z | - |
| dc.date.available | 2020-11-21T02:40:58Z | - |
| dc.date.issued | 1998-09 | - |
| dc.identifier.issn | 0022-1147 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/9872 | - |
| dc.description.abstract | The potential utility of capillary electrophoresis (CE) for differentiation between natural and artificial shark fins was established. Three major protein components (peaks I-III) of shark fins were well-separated and used as parameters for differentiation between natural and artificial shark fins. The height ratio of protein peak III to protein peak I was higher in natural shark fins than that in artificial products. Further, the profile of amino acids in natural dried shark fins was somewhat different from that in artificial samples. The level of tyrosine was especially high (5.11-8.11%) in natural dried shark fins, but low or not detectable (0-0.22%) in artificial samples. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | National Taiwan Ocean University | en_US |
| dc.relation.ispartof | Journal of Food Science | en_US |
| dc.title | Protein and amino acid profiles in natural and artificial shark fins using capillary electrophoresis | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1111/j.1365-2621.1998.tb17899.x | - |
| dc.relation.journalvolume | 63 | en_US |
| dc.relation.journalissue | 5 | en_US |
| dc.relation.pages | 782-784 Full Access | en_US |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.languageiso639-1 | en | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| 顯示於： | 食品科學系 | |
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