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KMID : 0380620050370050827
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.827 ~ p.832
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Physiological Activity/Nutrition : Functionality of Low Molecular Weight Peptides of Acceleratedly Manufactured Anchovy Sauce with Bacillus subtilis JM3 Protease
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박종혁/Park JH
김영명/김동수/김상무/Kim YM/Kim DS/Kim SM/
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Abstract
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KEYWORD
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B. subtilis JM3 protease, anchovy sauce, functionality
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