Investigation on the Useful Components in Katsuobushi Residue by an Enzymatic Treatment

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Bibliographic Details
Published inAnalytical Sciences Vol. 16; no. 4; pp. 425 - 428
Main Authors KADDOUMI, Amal, YU, Yun-qiu, WADA, Mitsuhiro, HAYASHIDA, Shinjiro, KURODA, Naotaka, NAKASHIMA, Kenichiro
Format Journal Article
LanguageEnglish
Published Tokyo The Japan Society for Analytical Chemistry 2000
Japan Society for Analytical Chemistry
Japan Science and Technology Agency
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Use and upgrading of agricultural and food by-products. Biotechnology
Enzymatic treatment
Biochemical analysis
Fish by product
Peptides
Residue
Aminoacid
Dried fish
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ISSN:0910-6340
1348-2246
DOI:10.2116/analsci.16.425