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Effect of Antioxidant Properties and Biogenic Amine Contents of Salted Mackerel by the Concentration of Enzymatic Hydrolysate from Ecklonia cava
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 허민수 | - |
| dc.date.accessioned | 2023-08-05T01:47:08Z | - |
| dc.date.available | 2023-08-05T01:47:08Z | - |
| dc.date.issued | 2010-06-17 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/65757 | - |
| dc.title | Effect of Antioxidant Properties and Biogenic Amine Contents of Salted Mackerel by the Concentration of Enzymatic Hydrolysate from Ecklonia cava | - |
| dc.type | Conference | - |
| dc.citation.title | Bioconvergence for Food Innovation | - |
| dc.citation.startPage | 192 | - |
| dc.citation.conferenceName | 2010 한국식품과학회 제77차 학술대회 및 정기총회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 송도컨벤시아 | - |
| dc.citation.conferenceDate | 2010-06-16 ~ 2010-06-18 | - |
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