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...
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| Main Authors: | , , , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84884686539&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/47606 |
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| 機構: | Chiang Mai University |