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Subcritical Water Hydrolysis of Comb Pen Shell (Atrina pectinata) Edible Parts to Produce High-Value Amino Acid Products.
Chun, Byung-Soo; Lee, Seung-Chan; Ho, Truc-Cong; Micomyiza, Jean-Bosco; Park, Jin-Seok; Nkurunziza, David; Lee, Hee-Jeong.
Afiliação
  • Chun BS; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea.
  • Lee SC; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea.
  • Ho TC; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea.
  • Micomyiza JB; PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si 50620, Korea.
  • Park JS; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea.
  • Nkurunziza D; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea.
  • Lee HJ; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea.
Mar Drugs ; 20(6)2022 May 27.
Article em En | MEDLINE | ID: mdl-35736160
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article