Author:
Naylin Naing,Suganuma Toshihiko,Taing Ok
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
6 articles.
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1. Biochemistry of Vegetables;Handbook of Vegetables and Vegetable Processing;2018-02-16
2. Identification of Bioactive Metabolites Dihydrocanadensolide, Kojic Acid, and Vanillic Acid in Soy Sauce Using GC-MS, NMR Spectroscopy, and Single-Crystal X-ray Diffraction;J AGR FOOD CHEM;2014
3. Biochemistry of Vegetables: Major Classes of Primary (Carbohydrates, Amino Acids, Fatty Acids, Vitamins, and Organic Acids) and Secondary Metabolites (Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds) in Vegetables;Handbook of Vegetables and Vegetable Processing;2011-03-16
4. Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol;Dairy Science & Technology;2010-02-18
5. Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis;International Journal of Food Science & Technology;2009-12-11