The effects of free amino acids, nucleic compounds, and volatile constituents offunazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
1. and , Mystery of Funazushi. Sanraizu, Hikone, Japan pp. 9–25 (1995).
2. Effects of fish-oil ingestion on cardiovascular risk factors in hyperlipidemic subjects in Israel: a randomized, double-blind crossover study
3. Epidemiology of Diet and Cancer. Ellis Horwood, Chichester, UK, pp. 17–64 (1994).
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