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한국수산학회지 = Journal of the Korean Fisheries Society, v.39 no.5, 2006년, pp.384 - 390
송호수 (부경대학교 식품생명공학부) , 이근태 (부경대학교 식품생명공학부) , 강옥주 (경남대학교 생명과학부)
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To improve the extractability of carnosine and the levels of pro-oxidants such as iron in eel (Anguilla japonica) extracts, we examined the effects of extraction time, temperature, ion exchange chromatography and ultrafiltration (UF). The respective protein and total iron were reduced approximately ...
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