Chemical and Antioxidant Activity Changes
in Philippine Green Mussel (Perna viridis)
during Fermentation at Varying Salt Concentrations


Ernestina M. Peralta*, Leonilo F. Endoma Jr., Ariel S. Sefil, and Grace N. Palmos

Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences
University of the Philippines Visayas, Miagao, Iloilo 5023 Philippines


*Corresponding Author: This email address is being protected from spambots. You need JavaScript enabled to view it.


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