Open AccessComparison of General Composition of Cooked Krill and Alcalase Optimization for Maximum Antioxidative Activity by Using Response Surface Methodology
Author(s) -
김경묘,
이다선,
황영정,
Lee Yang Bong,
Yongbum Cho
Publication year - 2012
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2012.18.1.002002002
Subject(s) - antarctic krill , response surface methodology , composition (language) , krill , food science , chemistry , chromatography , biology , fishery , art , literature