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The tenderizing effect of Bromelain Encapsulated by Spray-Dried Double Emulsion on Japanese Spanish Mackerel (Scomberomorus niphonius; Samchi)

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/383420
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Guhyun Kang(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hyo Tae Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hyerin Shin(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Eun Young Ko(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)