Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
Thua nao, a Thai traditional soy-fermented condiment, is extensively consumed in the northern part of Thailand. In this study, an analysis of free amino acid (FAA) profiles was determined using reversed-phase high performance liquid chromatography. For this, thua nao samples conventionally produced...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79851499283&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49627 |
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| Institution: | Chiang Mai University |
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