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Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition
Yoshioka, Miwa, Matsuo, Yu, Nemoto, Yurika, Ogushi, Mariko, Onodera, Munenaka, Yoshie-Stark, YumikoLanguage:
english
Journal:
Fisheries Science
DOI:
10.1007/s12562-019-01386-0
Date:
November, 2019
File:
PDF, 1.31 MB
english, 2019