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

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dc.contributor.authorPakavit Mathatheeranan
dc.contributor.authorThanakorn Wongprasert
dc.contributor.authorTansiphorn Na Nan
dc.contributor.authorEkkarat Suwannakul
dc.contributor.authorYi Wang
dc.contributor.authorTing‐Jang Lu
dc.contributor.authorMingchih Fang
dc.contributor.authorInthawoot Suppavorasatit
dc.date.accessioned2026-05-08T19:14:51Z
dc.date.issued2023-6-15
dc.identifier.doi10.1016/j.ijgfs.2023.100763
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14754
dc.publisherInternational Journal of Gastronomy and Food Science
dc.subjectFermentation and Sensory Analysis
dc.subjectBiochemical and biochemical processes
dc.subjectGABA and Rice Research
dc.titleVolatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations
dc.typeArticle

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