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Quality Characteristics of Soy Sauce for Marinated Abalone Using Sea Tangle Extract and Coriander

Yu Ri Choe, Yu Jin Son, Na Kyeong, So Ra Jin, Gyeon Jin Juong, Seo Lim Hwang, Man-Kwon Baek, Khawaja Muhammad Imran Bashir, Jae-Suk Choi, Jae Hak Sohn
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/378112
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한국수산해양기술학회 학술발표대회
2017년 한국수산과학총연합회 추계 국제학술대회 (2017.11)
p.261
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
키워드
CorianderMarinated abaloneSea tangle extractSoy saucesγ-aminobutyric acid
저자
  • Yu Ri Choe(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • Yu Jin Son(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • Na Kyeong(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • So Ra Jin(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • Gyeon Jin Juong(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • Seo Lim Hwang(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University)
  • Man-Kwon Baek(SM Biotechnology Co., Ltd.)
  • Khawaja Muhammad Imran Bashir(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University/Seafood Research Center, Silla University)
  • Jae-Suk Choi(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University/Seafood Research Center, Silla University)
  • Jae Hak Sohn(Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University/Seafood Research Center, Silla University)
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