Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)
Pressurized, pasteurized and untreated Thai green-chili pastes (Nam Prig Nhum) were kept at 4 °C, while sterilized samples kept at 30 °C for 8 weeks. Their volatile components were subsequently extracted at every-two-week interval using solid phase microextraction and identified by gas chromatograph...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | دورية |
| منشور في: |
2018
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84893093961&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45692 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |