Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine - Concepedia

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Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine

29

Citations

7

References

2011

Year

Taketo Ohmori, Yuta Mutaguchi, Shuji Yoshikawa, Katsumi Doi, Toshihisa Ohshima

Journal of Bioscience and Bioengineering

BiochemistryAquacultureMicrobiologyFood PreservativesAmino Acid ComponentsSalmon Fish Sauce

References

	Year	Citations

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