Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation-Reference-Cited by-同舟云学术

Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation

Published:2020-01 Issue: Volume:64 Page:103699
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Hamzeh Ali^ORCID,Noisa Parinya^ORCID,Yongsawatdigul Jirawat^ORCID

Funder

Suranaree University of Technology (SUT), Thailand

Office of the Higher Education Commission

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference44 articles.

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