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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Journal |
| Published: |
2018
|
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84893093961&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45692 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
Be the first to leave a comment!