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

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Title
Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation
Authors
Keywords
Salted shrimp paste, Kapi, Fermentation, Acetes vulgaris, ATP-related compound
Journal
Food Bioscience
Volume 19, Issue -, Pages 49-56
Publisher
Elsevier BV
Online
2017-06-09
DOI
10.1016/j.fbio.2017.06.002

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