<i>Bacillus subtilis</i> K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures
This study aimed to evaluate <i>Bacillus subtilis</i> K-C3 as a potential starter to improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes of shrimp paste with and without inoculation during storage for 18 months when stored at lo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/2/107 |