Analysis of ɤ-Amino Butyric Acid (GABA) Conversion Mechanism by Lactic Acid Bacterial Fermentation in Sea Tangle Extract - koreascholar

논문 상세보기

Analysis of ɤ-Amino Butyric Acid (GABA) Conversion Mechanism by Lactic Acid Bacterial Fermentation in Sea Tangle Extract

Deok-Hoon Kim, Gab-Jin Kim, Young-Mog Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376877

모든 회원에게 무료로 제공됩니다.

한국수산해양기술학회 학술발표대회

2015년 한국수산과학총연합회 추계 국제학술대회 (2015.10)
p.127

한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Deok-Hoon Kim(Department of Food Science and Technology, Pukyong National University)
Gab-Jin Kim(Department of Food Science and Technology, Pukyong National University)
Young-Mog Kim(Department of Food Science and Technology, Pukyong National University)

같은 권호 다른 논문