Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mariko Shimura"'
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100239- (2022)
Abalone viscera, which accounts for more than 20% of body weight, is typically discarded. With increases in abalone aquaculture production, novel uses for abalone viscera are needed. Here, we evaluated the effects of abalone viscera fermented with La
Externí odkaz:
https://doaj.org/article/fc3c68a1521548dbb42a319e3f58c54e
Publikováno v:
Journal of Functional Foods, Vol 82, Iss , Pp 104474- (2021)
Abalone viscera are typically discarded in the food industry. This study evaluated the potential use of abalone viscera as a functional food. After fermentation by lactic acid bacteria, namely Lactobacillus casei 001, abalone viscera exhibited the ab
Externí odkaz:
https://doaj.org/article/de018e18d5e14913b9b3464f45d57686
Publikováno v:
Food chemistry: X. 13
Abalone viscera, which accounts for more than 20% of body weight, is typically discarded. With increases in abalone aquaculture production, novel uses for abalone viscera are needed. Here, we evaluated the effects of abalone viscera fermented with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::754ec3f3c38c2deb0cb41583a0cb255e
https://pubmed.ncbi.nlm.nih.gov/35498971
https://pubmed.ncbi.nlm.nih.gov/35498971