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

期刊名称Food Bioscience
作者Pongsetkul, Jaksuma; Benjakul, Soottawat; Vongkamjan, Kitiya; Sumpavapol, Punnanee; Osako, Kazufumi; Faithong, Nandhsha
卷第19卷
印刷ISSN2212-4292
文件大小259.52KB
发表时间2017-09
DOI10.1016/j.fbio.2017.06.002
页码49-56

发现好书期刊，享受阅读乐趣