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Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process

N G Sanceda1, E Suzuki, T Kurata

  • 1Institute of Environmental Science for Human Life, Ochanomizu University, Tokyo, Japan. lita@cc.ocha.ac.jp

Amino Acids
|March 8, 2003
PubMed

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