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

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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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