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The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Me..:
Barido, Farouq Heidar
;
Kim, Hee Ju
;
Kang, Sun Moon
...
Food Science of Animal Resources. 42 (2022) 4 - p. 625-638 , 2022
Link:
https://doi.org/10.5851/kosfa.2022.e26
RT Journal T1 <Title>The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.5851_kosfa.2022.e26&Exemplar=1&LAN=DE A1 Barido, Farouq Heidar A1 Kim, Hee Ju A1 Kang, Sun Moon A1 Jang, Aera A1 Pak, Jae In A1 Lee, Sung Ki PB Korean Society for Food Science of Animal Resources YR 2022 SN 2636-0772 SN 2636-0780 JF Food Science of Animal Resources VO 42 IS 4 SP 625 OP 638 LK http://dx.doi.org/https://doi.org/10.5851/kosfa.2022.e26 DO https://doi.org/10.5851/kosfa.2022.e26 SF ELIB - SuUB Bremen
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