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Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation |
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| Authors: | Jaksuma Pongsetkul Soottawat Benjakul Kitiya Vongkamjan Punnanee Sumpavapol Kazufumi Osako |
| Affiliation: | 1. Faculty of Agro‐Industry, Department of Food Technology, Prince of Songkla University, Hat Yai, Songkhla, Thailand;2. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato‐ku, Tokyo, Japan |
| Abstract: | |
| Keywords: | Acetes vulgaris Kapi Lipid Lipolysis Oxidation Salted shrimp paste |