Review for 'Ka‐pi‐plaa fermented using beardless barb fish: Physicochemical, microbiological and antioxidant properties as influenced by production processes'

Autor:	Tooru Ooizumi
Rok vydání:	2021
Předmět:	Antioxidant biology medicine.medical_treatment medicine Fish Fermentation Food science Beardless barb biology.organism_classification
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::556d8ef538898d0652672d53c363e4d6 https://doi.org/10.1111/ijfs.15484/v1/review2 Zobrazit plný text záznamu