Chemical composition and antioxidative activity of Thai...

Food Chemistry 2010 Vol. 119; Iss. 1

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

Nandhsha Faithong, Soottawat Benjakul, Suttirug Phatcharat, Wanwisa Binsan
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Volume:
119
Year:
2010
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2009.06.056
File:
PDF, 310 KB
english, 2010
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