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

Detalles Bibliográficos
Autor Principal:	Peralta, Ernestina M.
Outros autores:	Hatate, Hideo, Kawabe, Daisuke, Shimoda, Emi, Wakamatsu, Shinji, Murata, Hisashi
Formato:	Artigo
Idioma:	English
Subjects:	Fermentation. Shrimp paste.