Constituents of canned Malayan pineapple juice I.—Amino-acids, non-volatile acids, sugars, volatile carbonyl compounds and volatile acids

The effects of free amino acids, nucleic

The effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference

✍ 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