Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant
Phat Sakpetch, Omme Benchama, Payap Masniyom, Lakha Salaipeth, Pochanart Kanjan
Topics & Concepts
FlavorFood scienceFermentationChemistryLactic acidAromaThiobarbituric acidOdorBacteriaBiochemistryOrganic chemistryBiologyAntioxidantGeneticsLipid peroxidationFood Quality and Safety StudiesPolyamine Metabolism and ApplicationsBee Products Chemical Analysis