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.

Bibliographic Details
Main Author: Peralta, Ernestina M.
Format: Article
Language:English
Subjects:
Fish sauce > antioxidant activity.
Fish sauce > browning.