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Comparison of free amino acids and volatile components in three fermented milks

✍ Scribed by AURORA IRIGOYEN; MARIA ORTIGOSA; SUSANA GARCÍA; FRANCISCO C IBÁÑEZ; PALOMA TORRE

Book ID
115270537
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
191 KB
Volume
65
Category
Article
ISSN
1364-727X

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✍ Kaori M. Kubo; Yukari Ogawa; Masako Horikoshi 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 118 KB 👁 1 views

## Abstract **BACKGROUND:** __Funazushi__ is a fermented sushi containing n3 polyunsaturated fatty acids. Moreover, the functionality of lactic acid fermentation foods has come to be expected. __Funazushi__ is therefore worthy of study. __Funazushi__ has a specific flavor which is either strongly l