Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji
出版年份 2020 全文链接
标题
Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji
作者
关键词
-
出版物
FISHERIES SCIENCE
Volume 86, Issue 3, Pages 581-593
出版商
Springer Science and Business Media LLC
发表日期
2020-04-21
DOI
10.1007/s12562-020-01418-0
参考文献
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