effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference
Kubo, Kaori M, Ogawa, Yukari, Horikoshi, Masako
Published in Journal of the science of food and agriculture (01.05.2008)
Published in Journal of the science of food and agriculture (01.05.2008)
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