Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition
2001 ◽
Vol 28
(5-6)
◽
pp. 433-440
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2009 ◽
Vol 7
(4)
◽
pp. 345-360
◽
1992 ◽
Vol 106
(2)
◽
pp. 342-347
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