The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic |
Barido, Farouq Heidar
(Department of Applied Animal Science, Kangwon National University)
Kim, Hee Ju (Highlandinnovation Co., Ltd.) Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) Jang, Aera (Department of Applied Animal Science, Kangwon National University) Pak, Jae In (Department of Applied Animal Science, Kangwon National University) Lee, Sung Ki (Department of Applied Animal Science, Kangwon National University) |
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