Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Hirotaka Kurushima"'
Autor:
Motoharu Uchida, Noriko Ishida, Ken Touhata, Kenji Ishihara, Toshiyoshi Araki, Yuko Murata, Nobuo Hideshima, Hirotaka Kurushima
Publikováno v:
Fisheries Science. 84:589-596
The present study tested processes to manufacture fermented sauce from low-quality nori (dried and fresh fronds of Pyropia yezoensis). The nori sauce was prepared using three tanks with fresh or dried nori cultured in different conditions. In the pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::547f0a1a4ca48474dcb34430db2ce817
https://doi.org/10.1007/s12562-018-1184-7
https://doi.org/10.1007/s12562-018-1184-7
Autor:
Hirotaka Kurushima, Motoharu Uchida, Noriko Ishida, Yuko Murata, Kentaro Niwa, Ken Touhata, Toshiyoshi Araki, Kenji Ishihara
Publikováno v:
Journal of bioscience and bioengineering. 123(3)
High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::582a7a2f7b90f9192f0142bc87e6e158
https://pubmed.ncbi.nlm.nih.gov/27784621
https://pubmed.ncbi.nlm.nih.gov/27784621