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Journal description
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Details for article 16 of 59 found articles
| Title: |
Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi |
| Author: |
Araki, Moe Arai, Yurika Iwasaki, Yu Kobayashi, Rie Enomoto, Toshiki Shigemura, Yasutaka |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 28 () nr. C pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 16 of 59 found articles
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