Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine
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概要
- 論文の詳細を見る
- 2011-09-25
著者
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YOSHIKAWA Shuji
Hokkaido Food Processing Research Center
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Mutaguchi Yuta
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohmori Taketo
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Doi Katsumi
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohshima Toshihisa
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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