Hypocholesterolemic effect of compounded freshwater clam protein hydrolysate and Gracilaria

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/10311

Title:	Hypocholesterolemic effect of compounded freshwater clam protein hydrolysate and Gracilaria
Authors:	Lin, Y. H. Jenn-Shou Tsai Hung, L. B. Pan, B. S.
Issue Date:	Nov-2010
Journal Volume:	123
Journal Issue:	2
Source:	Food Chemistry
URI:	http://scholars.ntou.edu.tw/handle/123456789/10311
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2010.04.053 ://WOS:000279974300030
Appears in Collections:	食品科學系

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