Lipid Changes in Bonito Meat in the Katsuobushi Processing and Quality Assessment of the Commercial Product Based on Lipid Composition
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Japan Oil Chemists' Society
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Exploring the potential of katsuobushi grounds as a source of bioactive peptides through fermentation with Aspergillus sydowii;Process Biochemistry;2023-07
2. Efficient gene targeting in Aspergillus chevalieri used to produce katsuobushi;Bioscience, Biotechnology, and Biochemistry;2023-03-25
3. A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes;Foods;2022-09-20
4. Aspergillus and Related Teleomorphs;Fungi and Food Spoilage;2022
5. Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening;International Journal of Food Microbiology;2021-09
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