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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.5, 2003년, pp.745 - 751
이상덕 (충남대학교 식품공학과) , 주정현 (충남대학교 식품공학과) , 이규희 (충남대학교 식품공학과) , 이기택 (충남대학교 식품공학과) , 오만진 (충남대학교 식품공학과)
This study was carried out to investigate whether peptide produced from wheat protein by enzyme hydrolysis can be used as a natural antimicrobial agent. Antimicrobial peptide was obtained from wheat protein hydrolyzed by 7 of pretense. The produced antimicrobial peptide was purified through ultrafil...
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