Table of Contents
Journal of Amino Acids
Volume 2011, Article ID 728082, 7 pages
http://dx.doi.org/10.4061/2011/728082
Research Article

Mackerel Trypsin Purified from Defatted Viscera by Supercritical Carbon Dioxide

1Department of Food Science and Technology, Pukyong National University, Busan 608-737, Republic of Korea
2Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
3Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, Choakhunthaharn Building, Choakhunthaharn Rd., Ladkrabang, Bangkok 10520, Thailand
4Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
5Department of Food Science and Technology, Faculty of Technology and Community Development, Thaksin University, Phattalung Campus, Phattalung 93110, Thailand

Received 22 February 2011; Accepted 10 May 2011

Academic Editor: Moncef Nasri

Copyright © 2011 Byung-Soo Chun et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Byung-Soo Chun, Hideki Kishimura, Sitthipong Nalinanon, Sappasith Klomklao, and Soottawat Benjakul, “Mackerel Trypsin Purified from Defatted Viscera by Supercritical Carbon Dioxide,” Journal of Amino Acids, vol. 2011, Article ID 728082, 7 pages, 2011. https://doi.org/10.4061/2011/728082.