Flavor improvement of boiled fish by addition of fermented rice bran “Nuka”
Author:
Affiliation:
1. National Fisheries University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/82/5/82_16-00020/_pdf
Reference11 articles.
1. 4) Miyasaki T, Hamaguchi M, Yokoyama S. Change of volatile compounds in fresh fish meat during ice storage. J. Food Sci. 2011; 76: C1319-1325.
2. Functionality of Compounds Contained in Rice Bran and Their Improvement
Cited by 2 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. Fiber Addition to Cereal Based Foods: Effects on Sensory Properties;Food Engineering Series;2020
2. Flavor of boiled fish with fermented rice bran “Nukamiso”;Journal of Japan Association on Odor Environment;2019-09-25
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