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Jong-Woong Nam
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Jong-Woong Nam
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Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound
by
Ga-Yang Lee
,
Min-Jeong Jung
,
Jong
-
Woong
Nam
,
Ah-Ram Han
,
Byoung-Mok Kim
,
Joon-Young Jun
Published in
Foods
(2022)
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2
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound
by
Ga-Yang Lee
,
Min-Jeong Jung
,
Jong
-
Woong
Nam
,
Ah-Ram Han
,
Byoung-Mok Kim
,
Joon-Young Jun
Published in
Foods
(2022)
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Related Subjects
commercial protease
debittering
electronic tongue
enzymatic hydrolysate
processing residues
red snow crab
Chemical technology
TP1-1185
flavoring compound
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