Changes of free amino acid contents and antioxidant activity during fermentation process of fish sufu

doi:10.11882/j.issn.0254-5071.2020.12.009

ZHOU Changyi, SHEN Huiling, JIANG Feng, JIANG Xiaoying, LIN Weiyan, PENG Aihong, LIU Yu, SU Guocheng

China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 42-45.

PDF(1205 KB)

China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 42-45. DOI: 10.11882/j.issn.0254-5071.2020.12.009

Research Report

Changes of free amino acid contents and antioxidant activity during fermentation process of fish sufu

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(12): 42-45 https://doi.org/10.11882/j.issn.0254-5071.2020.12.009

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1205 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export