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)
AGROVOC关键词
书目信息
页码
171-174
其它主题
Northern; Taste
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP