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,...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
PeerJ Inc.
2026-02-01
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| Rangatū: | PeerJ |
| Ngā marau: | |
| Urunga tuihono: | https://peerj.com/articles/20864.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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