Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstitution models-Reference-Cited by-同舟云学术

Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstitution models

Published:2024-04 Issue: Volume:128 Page:106031
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Mathatheeranan Pakavit,Wongprasert Thanakorn,Wang Yi,Fang Mingchih,Lu Ting-Jang,Suppavorasatit Inthawoot

Funder

Chulalongkorn University

Publisher

Elsevier BV

Reference40 articles.

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3. A microbial transformation using Bacillus subtilis B7-S to produce natural vanillin from ferulic acid;Chen;Sci. Rep.,2016

4. Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: a comparative study of Thai fermented soybeans (thua nao);Dajanta;Int. Food Res. J.,2013

5. Volatile profiles of thua nao, a Thai fermented soy product;Dajanta;Food Chem.,2011

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