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Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi

Authors :
Moe Araki
Yurika Arai
Yu Iwasaki
Rie Kobayashi
Toshiki Enomoto
Yasutaka Shigemura
Source :
International Journal of Gastronomy and Food Science. 28:100491
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
Cultural Studies
Food Science

Details

ISSN :
1878450X
Volume :
28
Database :
OpenAIRE
Journal :
International Journal of Gastronomy and Food Science
Accession number :
edsair.doi...........471541bf8c0b6ca3cbe1b0f8352df642

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