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Analysis of Biogenic Amine Contents in Jangs Prepared by Traditional Meju using HPLC

Ye-Ji Lee, Jin-Hong Park, Hyun-Kyu Yang, So-Young Kim, Young-Wan Kim
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/399165
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학술대회 및 심포지엄
2020 (사)한국산업식품공학회 춘계 학술대회 (2020.08)
p.38
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Ye-Ji Lee(Department of Food and Biotechnology, Korea University)
  • Jin-Hong Park(Department of Food and Biotechnology, Korea University)
  • Hyun-Kyu Yang(Department of Food and Biotechnology, Korea University)
  • So-Young Kim(National Institute of Agricultural Science, Rural Development Administration)
  • Young-Wan Kim(Department of Food and Biotechnology, Korea University)
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양식 선택

Ye-Ji Lee, Jin-Hong Park, Hyun-Kyu Yang, So-Young Kim, Young-Wan Kim. (2020). Analysis of Biogenic Amine Contents in Jangs Prepared by Traditional Meju using HPLC. 2020 (사)한국산업식품공학회 춘계 학술대회, 38-38.

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