Free-amino acid profiles of thua nao, a Thai fermented soybean
Thua nao, a rich source of free-amino acids, is a fermented soybean, usually used as seasoning or flavouring enhancer in northern Thailand. Free-amino acids (FAA) of unfermented/cooked soybeans, thua nao, fermented by pure Bacillus subtilis TN51 (TNB51), and a naturally fermented product (TNMX), wer...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-78049433249&partnerID=40&md5=3d2525fc0c47bcd73f4e62783aa58f1a http://cmuir.cmu.ac.th/handle/6653943832/639 |
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| Institution: | Chiang Mai University |
| Language: | English |