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NTIS 바로가기생명과학회지 = Journal of life science, v.25 no.7 = no.183, 2015년, pp.795 - 800
유태현 (부경대학교 식품공학과) , 김진희 (부경대학교 식품공학과) , 신지영 (부경대학교 식품공학과) , 김성훈 (부경대학교 식품공학과) , 양지영 (부경대학교 식품공학과)
Oyster is a nutritionally good food ingredient. Also, oyster is used to make source for taste and flavor. This study tried to investigate optimal condition of hydrolysis of oyster and oyster cooking drip for better amino acid content to make good taste and flavor. And then this study characterized h...
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