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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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Kasetsart University