New sauces produced by koji fermentation of kamaboko show acceptable sensory characteristics, improved antioxidant activities, and high angiotensin-converting enzyme inhibition
Crossref DOI link: https://doi.org/10.1007/s12562-020-01450-0
Published Online: 2020-07-31
Published Print: 2020-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nemoto, Yurika
Matsuo, Yu
Yoshie-Stark, Yumiko http://orcid.org/0000-0002-5558-6999
Text and Data Mining valid from 2020-07-31
Version of Record valid from 2020-07-31
Article History
Received: 31 March 2020
Accepted: 17 July 2020
First Online: 31 July 2020