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5. Role of lactic acid bacteria and endogenous enzymes in quality formation of Heshiko,a traditional se

Role of lactic acid bacteria and endogenous enzymes in quality formation of Heshiko,a traditional se

来源 :International Symposium on Seafood Processing Technology and | 被引量 : 0次 | 上传用户：jiangcongzhi

【作 者】

：

Tooru Ooizumi Yasuyuki Kosaka Yuka Kinoshita Yoshiaki Akahane 

【机 构】

：

Department of Marine Bioscience,Fukui Prefectural University,Obama,Fukui,931-0003,Japan

【出 处】

：

International Symposium on Seafood Processing Technology and

【发表日期】

：

2009年4期

【关键词】

：

Heshiko Taste active components Lactic acid bacteria Endogenous enzymes Antibiot 

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