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海大食品科學系
國立臺灣海洋大學
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海大食品科學系
國立臺灣海洋大學
食科系首頁
教師個人網頁
張祐維教授
研究發表
研究成果
LC-ESI-MS/MS analysis of free taurine and arginine contents from Hippocampus trimaculatus
Prediction of Potential Bioactive Peptides from Red Algae Species(Gelidium sp, Palmaria palmata and Porphyra sp)Using Bioinformatics Tools
Preparation and characterization of protein isolates from the processing by-products of Tilapia (Oreochromis niloticus)
Using Rice Bran as an Enzyme Source to Catalyze Monosodium Glutamate on γ-aminobutyric Acid Production
Analysis of proteins and potential bioactive peptides from tilapia (Oreochromis niloticus (♂) x Oreochromis mossambicus (♀) by-products using proteomic techniques
Development of Analysis for Free Amino Acids and Dipeptides in Commercial Chicken Essences
Characterisation of the proteins and bioactive peptides from mackerel steaming juice (Scomber australasicus)
Characterization of enzymatic hydrolysates derived from tilapia ( Oreochromis spp.) processing co-products
脈衝電場應用
海大創九孔泡麵期望打造貢寮特色產品 - 張祐維教授 ~ CTS專訪
全臺唯一食安政策與監管人才搖籃 - 張祐維教授 ~ 環球生技專訪
夏天吃冰怕食安地雷? 專家帶你認識「冰品3大誤區」 - 張祐維教授 ~ 食力專訪
天然ㄟ不一定尚好,加工食品可能更經得起檢驗 - PanSci 泛科學 - 張祐維教授 ~ 泛科學專訪
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