한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제7권2호
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- Pages.1-6
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- 1978
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
굴젓 숙성중(熟成中) 핵산(核酸) 관련물질(關聯物質)의 변화(變化)
Degradation of Nucleotides and Their Related Compounds During the Fermentation of Oyster
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성낙주
(경상대학교 식품영양학과)
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Sung, Nak-Ju
(Dept. of Food and Nutrition, Gyeongsang National Univ.)
- 발행 : 1978.12.31
초록
선도(鮮度)좋은 거제산(産) 양식(養殖)굴, Crassostrea gigas을 원료(原料)로 하여, 굴젓 숙성중(熟成中) 핵산관련물질(核酸關聯物質)의 변화(變化)를 high speed liquid chromatography로 분석(分析)한 결과(結果)를 요약(要約)하면 원료(原料)에는 5'-UMP가
Changes of nucleotides and their related compounds during the fermentation of oyster were analyzed by high speed liquid chromatography. In raw oyster, dominant 5'-UMP was
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