01393nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245028500122300002300407545003700430545003700467545003700504545007500541653009300616700004100709700001400750700004800764700004800812773013700860856002000997900001901017900002101036900001701057900001701074KSI00061373120070806150637070628s2005    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc37(5)00aBacillus subtilis JM3 단백분해효소로 속성제조한 멸치액젓 저분자 peptide의 기능성=xFunctionality of low molecular weight peptides of acceleratedly manufactured anchovy sauce with Bacillus subtilis JM3 protease/d박종혁,e김영명,e김동수,e김상무  ap. 827-832;c29 cm  a박종혁, 한국식품연구원  a김영명, 한국식품연구원  a김동수, 한국식품연구원  a김상무, 강릉대학교 해양생명공학부bsmkim@kangnung.ac.kr  a단백분해효소a멸치액젓aB. subtilis JM3 proteaseaAnchovy sauceaFunctionality1 a박종혁,d1975-0KAC2018555674aut1 a김영명1 a김동수,g金銅洙,d1953-0KAC2018217241 a김상무,g金相武,d1954-0KAC2018165010 t한국식품과학회지.d韓國食品科學會.g37권 5호(2005년 10월), p. 827-832q37:5<827w(011001)KSE199508795,x0367-629340uT00000471256ad10aPark, Jonghyuk10aKim, Youngmyoung10aKim, Dongsoo10aKim, Sangmoo