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.
[Download]
Peralta E et al. 2021. Chemical and Antioxidant Activity Changes in Philippine Green Mussel (Perna
viridis) during Fermentation at Varying Salt Concentrations. Philipp J Sci 150(6B): 1711–1722.
https://doi.org/10.56899/150.6B.09
