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Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation
Faithong, Nandhsha, Benjakul, SoottawatVolume:
51
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-012-0762-4
Date:
October, 2014
File:
PDF, 305 KB
english, 2014