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)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
171-174
Другие темы
Northern; Taste
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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