论文信息 - Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand - 字舞流文

Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand

S. Keeratipibul | Vanida Nopponpunth | A. Phewpan | W. Dahlan | Uarna Nungarlee | Patchaya Petchareon | Monruedee Khemtham | Kunthira Salae | Habilla Chapakiya | Pornpimol Mahamad | Sarin Chaovasuteeranon | Anat Matimu | Anat Denyingyhot