Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged thua Nao during shelf-life storage
Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875634252&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48016 |
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| Institution: | Chiang Mai University |
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