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

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Guhyun Kang, Hyo Tae Kim, Hyerin Shin, Jiseon Lee, SangYoon Lee, Eun Young Ko, Mi-Jung Choi

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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)

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