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Antioxidative Constituents from Fermented Sardine with Rice-Bran
Antioxidants antioxidative constituents sardine
2009/7/7
Information on antioxidative constituents from fermented sardine with rice-bran (FSR, “Iwashinukazuke”) was obtained by fractionating the hot water soluble fraction of fish meat in FSR. Antioxidative ...
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing
sardine Etrumeus micropus fermented sardine with rice-bran
2010/11/22
FSR, “Iwashinukazuke,” is a fermented fish product which takes over 6 months for ripening. The warmed brewing method is able to shorten the ripening period to 100 days. This study aims at obtaining fu...
