Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes.

Kleekayai, Thanyaporn; Saetae, Donlaporn; Wattanachaiyingyong, Ongart; Tachibana, Shinjiro; Yasuda, Masaaki; Suntornsuk, Worapot.

Afiliação

Kleekayai T; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, 10140 Thailand.
Saetae D; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, 10140 Thailand.
Wattanachaiyingyong O; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, 10140 Thailand.
Tachibana S; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, 903-0213 Japan.
Yasuda M; Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, 903-0213 Japan.
Suntornsuk W; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, 10140 Thailand.

J Food Sci Technol ; 52(3): 1839-48, 2015 Mar.

Article em En | MEDLINE | ID: mdl-25745266