Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilization

Volatile components of untreated, pressurized, pasteurized and sterilized Thai green chili paste (Nam Prig Noom) were extracted by solid phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The chromatograms showed that sulfide compounds such as diallyl sulfid...

Full description

Saved in:
Bibliographic Details
Main Authors: A. Apichartsrangkoon, P. Chaikham, S. Srisajjalertwaja, P. Chunthanom, K. Dajanta
Format: Journal
Published: 2018
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84884686539&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/47606
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Be the first to leave a comment!
You must be logged in first