Comparative Studies on Autolysis and Antioxidative Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris and Macrobrachium lanchesteri Jaksuma Pongsetkul , Soottawat Benjakul , Punnanee Sumpavapol , Kazufumi Osako , Nandhsha Faithong Abstract Full Text:PDF Recommended articles Mail to Author How to Cite