Changes in physico-chemical properties and antioxidant activities during reduced-salt fermentation of green mussel (Perna viridis, Linnaeus 1758)
Green mussels were fermented at reduced salt condition by controlling the salt to mussel ratio at 1:6, in order to compare the physico-chemical and antioxidant properties with the control, at a ratio of 1:3, at the ambient temperature for 60 days. Salt content in traditional and reduced salt ferme...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2022-04-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://rdo.psu.ac.th/sjst/journal/44-2/35.pdf |