01350na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245027200122300003200394545005600426545004300482545005600525653017700581700005300758700004800811700001400859773013600873856002001009900001801029900001901047900001801066KSI00012411520040126134222031205s2000    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc32(3)00a효소, trifluoromethanesulfonic acid, 열, 및 NaOH 처리에 의한 계란 난백의 항원성 변화=xChanges in the antigenicity of chicken egg white by the treatments of protease, trifluoromethanesulfonic acid, heat, and NaOH/d이종미,e손동화,e류주현  ap. 720-725:b삽도;c29 cm  a이종미, 이화여자대학교 식품영양학과  a손동화, 한국식품개발연구원  a류주현, 이화여자대학교 식품영양학과  a효소aTrifluoromethanesulfonic acida열aNaOHa계란난백a난백a항원성a항원성변화aAntigenicityaChicken egg whiteaEnzyme-linked immunosorbest assayaHeat1 a이종미,g李鍾美,d1942-0KAC2018153754aut1 a손동화,g孫東和,d1955-0KAC2016369441 a류주현0 t한국식품과학회지.d韓國食品科學會.g32권 3호(2000년 6월), p. 720-725q32:3<720w(011001)KSE199508795,x0367-629340u3196894aKd00010aRyu, Ju Hyune10aShon, Dong Hwa10aLee, Jong Mee