참고문헌
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피인용 문헌
- Optimization and biochemical characteristics of an enzymatic squid hydrolysate for manufacture of a squid complex seasoning vol.23, pp.2, 2014, https://doi.org/10.1007/s10068-014-0057-9
- Taste Compounds and Biofunctional Activities of the Sandy Beach Clam Hydrolysate for the Shellfish Flavoring Condiment vol.25, pp.1, 2016, https://doi.org/10.1080/10498850.2013.822447
- Quality Changes in Low-Salted Squid Jeot-gal during Fermentation and Determination of Shelf-life vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.687