Author:
Back Su-Yeon,Kim Hyun-Ku,Lim Sang-Dong,Do Gun-Pyo,Do Jeong-Ryong
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Biochemistry, Genetics and Molecular Biology
Reference27 articles.
1. An KH, Kim JG, Ko SN, and Kim WJ (1999) Effect of the extraction conditions on the quality improvement of mussel extracts. Korean J Food Sci Technol 31, 1017–1023.
2. Cha YJ, Kim EJ, and Kim h (1995) Developement of functional seasoning agents from skipjack processing by product with commercial proteases. J Korean Soc Food Sci Nutr 25, 627–631.
3. Cheung IWY, Li-Chan ECY (2010) Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design. Food Chem 122, 1003–1012.
4. Chiang WD, Tsou MJ, Tsai ZY, and Tsai TC (2006) Angiotensin-I-converting enzyme inhibitor derived from soy protein hydrolysate and produced by using membrane reactor. Food Chem 98, 725–732.
5. Clemente A (2000) Enzymatic protein hydrolysates in human nutrition. Trend Food Sci Technol 11, 254–262.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献