Effect of free amino acid content on the taste characteristics of fresh shitake grown in northern Thailand | ปริมาณกรดอะมิโนอิสระที่มีผลต่อรสชาติในเห็ดหอมสดที่ผลิตจากภาคเหนือของประเทศไทย
2011
Chansuda Jariyavattanavijit(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development. Department of Food Chemistry and Physics) | Apinya Chudhangkura(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development. Department of Food Chemistry and Physics) | Janpen Seangprakai(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development. Department of Nutrition and Health)
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Bibliographic information
Pagination
171-174
Other Subjects
Northern; Taste
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
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