Unraveling microbial diversity and physicochemical hazard level in Thai traditional fermented shrimp paste (Kapi)
Fermented shrimp paste (Kapi) is a culturally significant condiment valued for its flavor and nutritional value. However, inconsistent production practices may lead to microbial contamination and histamine accumulation, posing health risks. Understanding microbial diversity, salt-tolerant pathogens,...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
PeerJ Inc.
2026-02-01
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| Серія: | PeerJ |
| Предмети: | |
| Онлайн доступ: | https://peerj.com/articles/20864.pdf |
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