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Antioxidant Properties of Mackerel Protein Hydrolysates

Khawaja Muhammad Imran Bashir, Jeong Hyeon An, Jae Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/374728
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한국수산해양기술학회 학술발표대회
2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.243
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Khawaja Muhammad Imran Bashir(Seafood Research Center, Silla University Busan)
  • Jeong Hyeon An(Seafood Research Center, Silla University Busan)
  • Jae Hak Sohn(Seafood Research Center, Silla University Busan)
  • Jin-Soo Kim(Department of Seafood and Aquaculture Science, Gyeongsang National University)
  • Jae-Suk Choi(Seafood Research Center, Silla University Busan)
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양식 선택

Khawaja Muhammad Imran Bashir, Jeong Hyeon An, Jae Hak Sohn, Jin-Soo Kim, Jae-Suk Choi. (2018). Antioxidant Properties of Mackerel Protein Hydrolysates. 한국수산해양기술학회(구 한국어업기술학회) 2018년 한국수산과학총연합회 추계 국제학술대회, 243-243.

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