Lee, G.-Y.; Jung, M.-J.; Nam, J.-W.; Han, A.-R.; Kim, B.-M.; Jun, J.-Y.
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound. Foods 2022, 11, 3911.
https://doi.org/10.3390/foods11233911
AMA Style
Lee G-Y, Jung M-J, Nam J-W, Han A-R, Kim B-M, Jun J-Y.
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound. Foods. 2022; 11(23):3911.
https://doi.org/10.3390/foods11233911
Chicago/Turabian Style
Lee, Ga-Yang, Min-Jeong Jung, Jong-Woong Nam, Ah-Ram Han, Byoung-Mok Kim, and Joon-Young Jun.
2022. "Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound" Foods 11, no. 23: 3911.
https://doi.org/10.3390/foods11233911
APA Style
Lee, G.-Y., Jung, M.-J., Nam, J.-W., Han, A.-R., Kim, B.-M., & Jun, J.-Y.
(2022). Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound. Foods, 11(23), 3911.
https://doi.org/10.3390/foods11233911
