Evaluation of antioxidative effects of dried Bonito stock (Katsuo-Dashi) on meat fat in cooking and storage

Evaluation of antioxidative effects of dried Bonito stock (Katsuo-Dashi) on meat fat in cooking and storage
Yusuke Akahori, Jun Yamada, Minako Inamori, Aki Nashimoto, and Hideki Matsuda