机译:Optimization of Reduced Bitterness of Alcalase-treated Anchovy Engrauris japonica Hydrolysate by Aminopeptidase Active Fraction from Common Squid Todarodes pacificus Hepatopancreas
Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea;
Common squid; Aminopeptidase active fraction; Lowing bitterness; Anchovy hydrolysate;