Chemical and antioxidant activity changes in Philippine green mussel (Perna viridis) during fermentation at varying salt concentrations

Chemical and antioxidant activity changes in Philippine green mussel (Perna viridis) during fermentation at varying salt concentrations

"Green mussel (Perna viridis) is an extensively cultured bivalve species in the Philippines and a cheap source of valuable nutrients such as essential amino acids and minerals. Experimental samples were prepared by mixing salt to varying mussel meat ratios (1:3, 1:5, 1:7, and 1:9) which were as...

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Bibliographic Details
Published in:Vol. 150, No. 6B (December 2021) pages 1711-1720.
Main Authors: Peralta, Ernestina M. (Author), Endoma, Leonilo F. (Author), Sefil, Ariel S. (Author), Palmos, Grace N. (Author)
Format: Book
Language:English
Subjects:
Perna viridis > Philippines.
Fermented foods > Philippines.