Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji

2020 ◽  
Vol 86 (3) ◽  
pp. 581-593 ◽  
Author(s):  
Yurika Nemoto ◽  
Yu Matsuo ◽  
Kentaro Shioda ◽  
Yumiko Yoshie-Stark
Circulation ◽  
1995 ◽  
Vol 92 (3) ◽  
pp. 562-578 ◽  
Author(s):  
Francis G. Spinale ◽  
Henry H. Holzgrefe ◽  
Rupak Mukherjee ◽  
R. Barry Hird ◽  
Jennifer D. Walker ◽  
...  

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