Characterization of brine proteases as agents of hydrolysis during the ripening of fermented sardine with rice-bran

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• Yatsunami Kazuhisa

  Faculty Of Agriculture Tamagawa University

• Yatsunami Kazuhisa

  Faculty Of Agriculture Tamagawa University Tamagawa-gakuen

• TAKENAKA Tesuo

  Faculty of Agriculture, Tamagawa University, Tamagawa-Gakuen

• Takenaka T

  Faculty Of Agriculture Tamagawa University Tamagawa-gakuen

関連論文

• The relationship between 1-deoxynojirimycin content and α-glucosidase inhibitory activity in leaves of 276 mulberry cultivars (Morus spp.) of Kyoto, Japan
• α-Glucosidase Inhibitory Activity in Leaves of Some Mulberry Varieties
• Changes in Nitrogenous Components and Protease Activity of Fermented Sardine with Rice-Bran
• Antioxidative Constituents from Fermented Sardine Sardine with Rice-Bran
• Characterization of brine proteases as agents of hydrolysis during the ripening of fermented sardine with rice-bran
• Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing.

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