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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Bibliographic Details
Main Authors: Suttida Wittanalai, Nuansri Rakariyatham, Richard L. Deming
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79551692018&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49635
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Institution: Chiang Mai University
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