Changes in Nitrogenous Components and Protease Activity of Fermented Sardine with Rice-Bran
スポンサーリンク
概要
著者
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YATSUNAMI Kazuhisa
Faculty of Agriculture, Tamagawa University
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Takenaka Tetsuo
Faculty Of Agriculture Tamagawa University
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Takenaka Tetsuo
Faculty Of Agriculture Tamagawa University Tamagawa-gakuen
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Yatsunami Kazuhisa
Faculty Of Agriculture Tamagawa University
関連論文
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- Royal Jelly from Apis cerana japonica and Apis mellifera
- 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.
- Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing.