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Comparative Studies On Autolysis and Antioxidative Properties of Salted Shrimp Paste (Kapi) from Acetes Vulgaris and Macrobrachium Lanchesteri

Jaksuma Pongsetkul 1 ,Soottawat Benjakul 1 ,Punnanee Sumpavapol 1 ,Kazufumi Osako 2 ,Nandhsha Faithong 1

1 Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112
2 Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 5-7 Konan 4, Minatoku, Tokyo 108-8477, Japan
DOI : 10.4194/1303-2712-v17_4_16 Viewed : 240 - Downloaded : 228 Keywords :