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Lee G-Y, Jung M-J, Nam J-W, Han A-R, Kim B-M, Jun J-Y. Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound. Foods. 2022; 11(23):3911. https://doi.org/10.3390/foods11233911

Lee, Ga-Yang, Min-Jeong Jung, Jong-Woong Nam, Ah-Ram Han, Byoung-Mok Kim, and Joon-Young Jun. 2022. "Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound" Foods 11, no. 23: 3911. https://doi.org/10.3390/foods11233911

Lee, G. -Y., Jung, M. -J., Nam, J. -W., Han, A. -R., Kim, B. -M., & Jun, J. -Y. (2022). Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound. Foods, 11(23), 3911. https://doi.org/10.3390/foods11233911