Lipid, Free Amino Acid, and Organic Acid Compositions of Rice Bran-Fermented Sardine.
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 12 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. Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-08-15
2. Progress of lipid oxidation and changes in antioxidative activity during processing of heshiko and narezushi, produced by aging of salted mackerel with rice bran or cooked rice;NIPPON SUISAN GAKKAISHI;2011
3. Effects of temperature and NaCl content on production of taste-active components in heshiko during the aging process of salted mackerel with rice bran;NIPPON SUISAN GAKKAISHI;2010
4. Effects of circadian rhythms of fluctuating temperature on growth and biochemical composition of Ulva pertusa;Hydrobiologia;2007-04-02
5. Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades;European Food Research and Technology;2005-08-17
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