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

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Mi-Jung Choi(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)
SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hyerin Shin(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)
Guhyun Kang(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

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