Distillation remnants of shochu, a traditional Japanese liquor, improve pork meat quality by reducing stress

Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Yasuhisa Ano, Jun You Li, Takahiro Jomoto, Daiji Kurihara, Ryohei Nishimura, Hiroyuki Nakayama, Masayoshi Kuwahara
Source: Food Chemistry - Category: Food Science Source Type: research