Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment

Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment

Kapi is a traditional shrimp paste used as a food condiment in Thailand. Several vegetarian soybean kapi, S1-S5, were fermented from various bacterial starter cultures isolated from commercial shrimp paste. The volatile compounds of S1-S5 were analyzed using SPME coupled with gas chromatography/mass...

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書目詳細資料
Main Authors:	Suttida Wittanalai, Nuansri Rakariyatham, Richard L. Deming
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Immunology and Microbiology
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79551692018&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49635
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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