Changes in volatile compounds, ATP-related compounds and...

Food Bioscience 2017 / 09 Vol. 19

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

Pongsetkul, Jaksuma, Benjakul, Soottawat, Vongkamjan, Kitiya, Sumpavapol, Punnanee, Osako, Kazufumi, Faithong, Nandhsha
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
19
Language:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2017.06.002
Date:
September, 2017
File:
PDF, 260 KB
english, 2017
Conversion to is in progress
Conversion to is failed