Article Versions Notes

Taoka Y, Nakamura M, Nagai S, Nagasaka N, Tanaka R, Uchida K. Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10. Fermentation. 2019; 5(2):45. https://doi.org/10.3390/fermentation5020045

Taoka, Yousuke, Miho Nakamura, Setsuko Nagai, Noriko Nagasaka, Ryusuke Tanaka, and Katsuhisa Uchida. 2019. "Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10" Fermentation 5, no. 2: 45. https://doi.org/10.3390/fermentation5020045

Taoka, Y., Nakamura, M., Nagai, S., Nagasaka, N., Tanaka, R., & Uchida, K. (2019). Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10. Fermentation, 5(2), 45. https://doi.org/10.3390/fermentation5020045