Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period
| Autor: | Koji Ito, Tooru Ooizumi, Yui Okabe, Yusuke Kanda, Mami Yamashita, Tadayoshi Katsumata, Yutaka Inoue |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Nippon Shokuhin Kagaku Kogaku Kaishi. 68:347-355 |
| ISSN: | 1881-6681 1341-027X |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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