Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Setsuko Nagai"'
Autor:
Yousuke Taoka, Miho Nakamura, Setsuko Nagai, Noriko Nagasaka, Ryusuke Tanaka, Katsuhisa Uchida
Publikováno v:
Fermentation, Vol 5, Iss 2, p 45 (2019)
Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by mi
Externí odkaz:
https://doaj.org/article/0f5a51489b6f43519f36b335ba7c8265
Publikováno v:
Fisheries Science. 84:1051-1062
This study aimed to evaluate the effect of Lactococcus lactis K-C2 on the growth performance, microbial diversity, and release of free amino acids in the intestinal tract and the edible parts of young amberjack, Seriola dumerili. Fish were fed a diet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0146988248b83f14ef3aa0c42c7df162
https://doi.org/10.1007/s12562-018-1243-0
https://doi.org/10.1007/s12562-018-1243-0
Autor:
Ryusuke Tanaka, Noriko Nagasaka, Setsuko Nagai, Yousuke Taoka, Katsuhisa Uchida, Miho Nakamura
Publikováno v:
Fermentation, Vol 5, Iss 2, p 45 (2019)
Fermentation; Volume 5; Issue 2; Pages: 45
Fermentation; Volume 5; Issue 2; Pages: 45
Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4508d195e7ebdeaa5dd86ec790f28f10
https://doi.org/10.3390/fermentation5020045
https://doi.org/10.3390/fermentation5020045