Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji
Crossref DOI link: https://doi.org/10.1007/s12562-020-01418-0
Published Online: 2020-04-21
Published Print: 2020-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nemoto, Yurika
Matsuo, Yu
Shioda, Kentaro
Yoshie-Stark, Yumiko
Text and Data Mining valid from 2020-04-21
Version of Record valid from 2020-04-21
Article History
Received: 26 December 2019
Accepted: 30 March 2020
First Online: 21 April 2020