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: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-79851499283&partnerID=40&md5=9d4167abbdd99b9c09cb5214ddf47d88 http://cmuir.cmu.ac.th/handle/6653943832/640 |
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| Institution: | Chiang Mai University |
| Language: | English |