Table 3. Free amino acid content of conger eel products on the bone softening methods (mg/100 g, dry weight)

From

A New Method for Bone Softening and Texture Enhancement of Conger Eel (Conger myriaster) Kabayaki

Jin Gi MIN, Woo Young JUNG, Hong Hee LEE, Won Kyung LEE

Journal of Food and Nutrition Research. 2019, 7(4), 255-260 doi:10.12691/jfnr-7-4-1