Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation-Reference-Cited by-同舟云学术

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

Published:2008-11 Issue:1 Volume:111 Page:72-77
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peralta Ernestina M.,Hatate Hideo,Kawabe Daisuke,Kuwahara Rui,Wakamatsu Shinji,Yuki Tamami,Murata Hisashi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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5. Antioxidative activity of caramelization products and their preventive effect on lipid oxidation in fish mince;Benjakul;Food Chemistry,2004

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