Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations

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2023-6-15

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International Journal of Gastronomy and Food Science

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Fermentation and Sensory Analysis, Biochemical and biochemical processes, GABA and Rice Research

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https://dspace.kmitl.ac.th/handle/123456789/14754

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