Studies on the Nutritional Components and Amino Acid Compositions of Krill (Euphausia superba) |
Kim, Han-Soo
(Department of Food Science & Technology, Pusan National University)
Kim, Min-A (Department of Food Science & Technology, Pusan National University) Duan, Yishan (Department of Food Science & Technology, Pusan National University) Kang, Dong-Soo (Division of Food Technology & Nutrition, Chonnam National University) Jang, Seong-Ho (Department of Bioenviromental Energy, Pusan National University) Ryu, Jae-Young (Division for Industrial & Environmental Research, Korea Atomic Energy Research Institute (KAERI)) Lee, Chun-Sik (Department of Env. Eng. Gyeongnam National University of science and Technology) Lee, Won-Ki (Department of Polymer Engineering, Pukyung National University) |
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6 | Kim, K. M., Cho, Y. B., Hwang, Y. J., Lee, D. S., Lee, Y. B., 2012, Comparison of general composition of cooked krill and alcalase optimization for maximum antioxidative activity by using response surface methodology, Kor. J. Culinary Research, 18(1), 15-26. 과학기술학회마을 |
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