01036nam a2200217 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245015800124300002500282545005300307545007500360653010600435700004100541700004800582773015200630900001900782900001700801KSI00052396220060718110003060705s2003    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc32(7)00a천연 숙성 멸치액젓 peptide의 생리활성=xBiofunctionality of peptides purified from naturally fermented anchovy sauce/d박종혁,e김상무  ap. 1120-1125;c28 cm  a박종혁, 강릉대학교 해양생명공학부  a김상무, 강릉대학교 해양생명공학부bsmkim@kangnung.ac.kr  a멸치액젓a생리활성aAnchovy sauceaPeptideaAntioxidativeaAntitumoraACE inhibitory activity1 a박종혁,d1975-0KAC2018555674aut1 a김상무,g金相武,d1954-0KAC2018165010 t한국식품영양과학회지.d한국식품영양과학회.g32권 7호(2003년 10월), p. 1120-1125q32:7<1120w(011001)KSE199602786,x1226-331110aPark, Jonghyuk10aKim, Sangmoo