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Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation
Changes in chemical composition, physical properties and antioxidant activities of Kapi were monitored during fermentation for 12 months. DPPH (2, 2-diphenyl-1-picryl hydrazyl), ABTS (2, 2 – azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity as well as ferric reducing an...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190242/ https://ncbi.nlm.nih.gov/pubmed/25328185 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0762-4 |
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