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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| 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-s2.0-79551692018&partnerID=40&md5=5945e7829acda62f5a951876f86f0f6b http://cmuir.cmu.ac.th/handle/6653943832/6625 |
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| Institution: | Chiang Mai University |
| Language: | English |