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Journal description
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Details for article 8 of 21 found articles
| Title: |
Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation |
| Author: |
Pongsetkul, Jaksuma Benjakul, Soottawat Vongkamjan, Kitiya Sumpavapol, Punnanee Osako, Kazufumi Faithong, Nandhsha |
| Appeared in: |
Food bioscience |
| Paging: | Volume 19 (2017) nr. C pages 8 p. |
| Year: |
2017 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 8 of 21 found articles
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