Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
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. Variations in fungal and bacterial microbiome and chemical composition among fermenting Kishu-Narezushi batches;Bioscience, Biotechnology, and Biochemistry;2022-10-22
2. 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
3. Analysis of Bacterial Biota Determined Using MiSeq Sequencing and Culture-based Investigations in <i>Kishu saba-narezushi</i> (mackerel <i>narezushi</i>);Food Preservation Science;2016
4. Umami Taste Components and Their Sources in Asian Foods;Critical Reviews in Food Science and Nutrition;2014-11-25
5. Influence of processing on lipids and lipid oxidation in aquatic foods;Antioxidants and Functional Components in Aquatic Foods;2014-04-25
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