Preparation and Food Characteristics of Seasoned Anchovy Sauce with Improved Bitterness by Treatment of Aminopeptidase Active Fraction Derived from Common Squid Todarodes pacificus Hepatopancreas |
Yoon, In Seong
(Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) Choe, Yu Ri (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) Sohn, Suk Kyung (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) Lee, Ji Un (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) Kang, Sang In (Research Center for Industrial Development of Seafood, Gyeongsang National University) Kwon, In Sang (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University) |
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