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    Changes in the chemical composition, antioxidant and α-glucosidase inhibitory activities of shrimp paste (Ka-pi) following in vitro simulated gastrointestinal digestion

    Changes in the chemical composition, antioxidant and α-glucosidase inhibitory activities of shrimp paste (Ka-pi) following in vitro simulated gastrointestinal digestion by Thanakorn Damsud, Anantanit Chumsri, Malinee Chinnanon, Chalermkwan Ongmanee

    Published 2025-08-01
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