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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.6, 2021년, pp.695 - 700
정경아 (원광대학교 식품생명공학과) , 이창주 (원광대학교 식품생명공학과)
The purpose of this study was to prepare low-molecular weight collagen using a commercial proteolytic enzyme (Protamex) from collagen extracted from feet of Korean native chicken and to investigate the quality characteristics of this collagen. The collagen content of Korean native chicken feet was 1...
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