Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi
Araki, Moe, Arai, Yurika, Iwasaki, Yu, Kobayashi, Rie, Enomoto, Toshiki, Shigemura, Yasutaka
Published in International journal of gastronomy and food science (01.06.2022)
Published in International journal of gastronomy and food science (01.06.2022)
Get full text
Journal Article