Volatile profiles of thua nao, a Thai fermented soy product
Thua nao, a Thai traditional fermented soybean has a unique odour due to the presence of several volatile components. In this investigation, the cooked non-fermented soybeans and soybean (thua nao) fermented by pure Bacillus subtilis TN51 (TNB51) and naturally fermented soybean (TNMX) were analysed...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78049428271&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/43087 |
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| Institution: | Chiang Mai University |
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