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Identification of Antioxidant Active Compounds in Dried Bonito Stock (Katsuo-dashi)
Identification of Antioxidant Active Compounds in Dried Bonito Stock (Katsuo-dashi)
2009
Jun Yamada
Hideki Matsuda
Keywords:
Food science
Antioxidant
Fish processing
Bonito
Food additive
Food processing
Fermentation in food processing
Fish products
Biology
Chemistry
Correction
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