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Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar
Koyama, Masahiro, Ogasawara, Yasushi, Endou, Kiyoshi, Akano, Hirofumi, Nakajima, Takero, Aoyama, Toshifumi, Nakamura, KozoLanguage:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2016.1188309
Date:
June, 2016
File:
PDF, 18.94 MB
english, 2016