Keyphrases
Fermentation
100%
Production Process
100%
Physicochemical Properties
100%
Lactic Acid Bacteria
100%
Antioxidant Properties
100%
Ammonia Nitrogen
50%
Lipid Peroxidation
50%
Chemical Reaction
50%
Sulfonic Acid
50%
Antioxidant Activity
50%
Thai
50%
Free Amino Acids
50%
Diphenyl
50%
Reaction-based
50%
Halophilic Bacteria
50%
Protein Pattern
50%
Halophilic
50%
Lipolysis
50%
Bacteria Count
50%
Biochemical Reactions
50%
Thiobarbituric Acid Reactive Substances
50%
Amino Nitrogen
50%
Total Acidity
50%
Finished Product
50%
Maillard Reaction
50%
Sun Drying
50%
Autolysis
50%
Color Parameters
50%
Protein Hydrolysis
50%
Fish Paste
50%
Browning Intensity
50%
Food Science
Thiobarbituric Acid Reactive Substances Value
50%
Ferric Reducing Power
50%
Metal Chelating Activity
50%
Protein Hydrolysis
50%
Sun Drying
50%
Agricultural and Biological Sciences
Cyclocheilichthys
50%
Maillard Reaction
50%
Apogon
50%
Fish Paste
50%