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PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation.
- Published in:
- Fisheries Science, 2011, v. 77, n. 1, p. 151, doi. 10.1007/s12562-010-0306-7
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- Article
The effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of crucian carp ( Cyprinus auratus)) on preference.
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 7, p. 1259, doi. 10.1002/jsfa.3216
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- Article