Antioxidative Activity of Philippine Salt-Fermented Shrimp and Variation of its Constituents during Fermentation

Journal of Oleo Science

Volumn 54, Issue 10, 2005, Pages 553-558

  Peralta, Ernestina M ^a   Hatate, Hideo ^b   Watanabe, Daisuke ^b   Kawabe, Daisuke ^b   Murata, Hisashi ^b   Hama, Yoichiro ^c   Tanaka, Ryusuke ^d  

^a UNIVERSITY OF THE PHILIPPINES   (Philippines)

^b UNIVERSITY OF MIYAZAKI   (Japan)

^c SAGA UNIVERSITY   (Japan)

^d NATIONAL FISHERIES UNIVERSITY   (Japan)

Author keywords

amino acid; antioxidant; DHA; EPA; salt fermented shrimp

Indexed keywords

EID: 85007066196     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.54.553     Document Type: Article

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