Seasonal variation in quality and safety of laver (Pyropia spp.): focus on protein content and environmental factors

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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Ye-Hyeon Jo(Interdisciplinary Program of Blue Food, Pukyong National University, Busan 48513, Korea)
Eun-Jin Choi(Interdisciplinary Program of Blue Food, Pukyong National University, Busan 48513, Korea)
Seul-Ki Park(Smart Manufacturing Research Group, Korea Food research Institue, Wanju 55365, Korea)
Do-kyun Kim(Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea)
Chae-Won Baek(Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea)
Young-Mog Kim(Interdisciplinary Program of Blue Food, Pukyong National University, Busan 48513, Korea, Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea) Corresponding author

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