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Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi

Reggie Surya, David Nugroho, Nurkhalida Kamal, Felicia Tedjakusuma

2022International Journal of Gastronomy and Food Science29 citationsDOI

Topics & Concepts

FermentationFood scienceShrimpOrganolepticChemistryAntioxidantLactic acidTBARSLactic acid fermentationLipid oxidationFlavorBacteriaBiologyBiochemistryLipid peroxidationFisheryGeneticsBiochemical Analysis and Sensing TechniquesFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi | Litcius