@article{OhmoriTaketo:2011-09-00,
author="Ohmori, Taketo and Mutaguchi, Yuta and Yoshikawa, Shuji and Doi, Katsumi and Ohshima, Toshihisa",
title="Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine(BREWING AND FOOD TECHNOLOGY)",
journal="Journal of bioscience and bioengineering",
ISSN="13891723",
publisher="公益社団法人日本生物工学会",
year="2011",
month="sep",
volume="112",
number="3",
pages="256-258",
URL="http://ci.nii.ac.jp/naid/110008790451/",
DOI="",
}