Comparison of General Composition of Cooked Krill and Alcalase Optimization for Maximum Antioxidative Activity by Using Response Surface Methodology (자숙크릴의 일반성분 분석과 항산화 활성을 위한 반응표면법에 의한 알카라제 가수분해 최적화)
-
- Culinary science and hospitality research
- /
- v.18 no.1
- /
- pp.15-26
- /
- 2012