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Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods.
Kleekayai, Thanyaporn; Pinitklang, Surapong; Laohakunjit, Natta; Suntornsuk, Worapot.
Affiliation
  • Kleekayai T; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, 10140 Thailand.
  • Pinitklang S; School of Science and Technology, University of Thai Chamber of Commerce, Din Daeng, Bangkok, 10400 Thailand.
  • Laohakunjit N; Division of Biochemical and Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Thakam, Bangkhumtein, Bangkok, 10150 Thailand.
  • Suntornsuk W; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, 10140 Thailand.
J Food Sci Technol ; 53(3): 1399-410, 2016 Mar.
Article in En | MEDLINE | ID: mdl-27570264
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2016 Document type: Article
Fulltext
Add to My VHL
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XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2016 Document type: Article