Physicochemical and Antioxidant Properties of Fish Sauce Prepared by Virgibacillus sp. Starter Cultures Addition and Reduced Salt Process
| العنوان: | Physicochemical and Antioxidant Properties of Fish Sauce Prepared by Virgibacillus sp. Starter Cultures Addition and Reduced Salt Process |
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| المؤلفون: | Chompoonuch Khongla, Jirawat Yongsawatdigul, Nawaporn Lapsongphon, Sureelak Rodtong |
| المصدر: | Journal of Aquatic Food Product Technology. 30:835-846 |
| بيانات النشر: | Informa UK Limited, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Antioxidant, Starter, chemistry, Virgibacillus sp, medicine.medical_treatment, medicine, Salt (chemistry), Fish |
| الوصف: | Antioxidant activity and peptide profiles of fish sauce samples prepared under varied conditions, namely traditional process, starter culture addition, and a reduced salt process, were determined. ... |
| تدمد: | 1547-0636 1049-8850 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::46bd6e73133b4ec7cd94cff8ea265cbc https://doi.org/10.1080/10498850.2021.1949654 |
| رقم الأكسشن: | edsair.doi...........46bd6e73133b4ec7cd94cff8ea265cbc |
| قاعدة البيانات: | OpenAIRE |
PDF full text from Publisher | تدمد: | 15470636 10498850 |
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