Changes in antioxidative activities and components of salt-fermented shrimp paste at prolong fermentation.

Changes in antioxidative activities and components of salt-fermented shrimp paste at prolong fermentation.

書誌詳細
第一著者: Peralta, Ernestina M.
その他の著者: Hatate, Hideo, Kawabe, Daisuke, Shimoda, Emi, Wakamatsu, Shinji, Murata, Hisashi
フォーマット: 論文
言語:English
主題:
Fermentation.
Shrimp paste.