The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.

The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.

التفاصيل البيبلوغرافية
المؤلف الرئيسي: Peralta, Ernestina M.
التنسيق: مقال
اللغة:English
الموضوعات:
Fish sauce > antioxidant activity.
Fish sauce > browning.