Changes in the chemical composition, antioxidant and α-glucosidase inhibitory activities of shrimp paste (Ka-pi) following in vitro simulated gastrointestinal digestion
Shrimp paste is a traditional fermented condiment made from shrimp, widely produced in southern Thailand, particularly in Trang Province. During digestion, its chemical composition undergoes significant changes. This study aimed to analyze how digestion affects the chemical composition, antioxidant...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004375 |
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