Processing of Functional Enzyme-hydrolyzed Sauce from Anchovy Sauce and Soy Sauce Processing By-products 1. Optimization of Hydrolysis Conditions by Response Surface Methodology (멸치액젓 및 간장 가공부산물을 이용한 기능성 효소분해간장의 제조 1. 반응표면분석법에 의한 가수분해물 제조조건의 최적화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.31 no.4
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- pp.653-657
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- 2002