Effect of Persimmon Wine Residue as a Dietary Supplement on the Fatty Acid Composition and Sensory Traits of Cultured Ayu Fish

Autor:	Masayo Terazima, Hiroyuki Yamazawa, Yoshinori Nozawa, Tomonori Kuwada, Kazuko Yamazawa
Rok vydání:	2015
Předmět:	Wine Residue (chemistry) Dietary supplement Food science Fatty acid composition Biology Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 62:431-437
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.62.431
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::db8f9d068ddd3238a86d04caa61e8d50 https://doi.org/10.3136/nskkk.62.431 Zobrazit plný text záznamu