Effect of Temperature and pH on Trypsin Inhibitory Activity of Ethanol Extracts from Ecklonia cava
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Jeong, Hee-Ye
(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences/Pukyong National University) Jung, Seul-A (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Hyun-Jee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Jeong, Da-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Lee, Ga-Yeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kang, Bo-Kyeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Bark, Si-Woo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University) Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University) Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) |
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