| 标题 |
Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8 |
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| 其它 |
期刊:LWT - Food Science and Technology 作者:Takashi Kuda; Saya Kondo; Yoko Usami; Shoichiro Ishizaki; Hajime Takahashi; Bon Kimura 出版日期:2015-12-19 |
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(2025-6-4)