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 journalArticlepeer-review

20 Citations (Scopus)

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Medicine & Life Sciences

Chemical Compounds

Engineering & Materials Science