Bacillus subtilis K ‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture in Kapi production

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Jaksuma Pongsetkul , Soottawat Benjakul , Punnanee Sumpavapol , Kitiya Vongkamjan , Kazufumi Osako Source Type: research