Fingerprint Dive into the research topics of 'Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine'. Together they form a unique fingerprint.
- Sort by
- Weight
- Alphabetically
Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine
Taketo Ohmori, Yuta Mutaguchi, Shuji Yoshikawa, Katsumi Doi, Toshihisa Ohshima
Research output: Contribution to journal › Article › peer-review
20
Citations
(Scopus)