culinarysciencehospitalityresearch
 2012
DOI: 10.20878/cshr.2012.18.1.002002002
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Comparison of General Composition of Cooked Krill and Alcalase Optimization for Maximum Antioxidative Activity by Using Response Surface Methodology

김경묘 김경묘1,
이다선 이다선2,
황영정 황영정3
et al.
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