Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra)-Reference-Cited by-同舟云学术

Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra)

Published:2019-11-25 Issue:38 Volume:68 Page:10345-10351
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Phewpan Apiniharn,Phuwaprisirisan Preecha^ORCID,Takahashi Hajime¹,Ohshima Chihiro¹,Ngamchuachit Panita,Techaruvichit Punnida²,Dirndorfer Sebastian³,Dawid Corinna³,Hofmann Thomas³^ORCID,Keeratipibul Suwimon^ORCID

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan

2. Research and Development Center, Betagro Group, Klong Luang, Pathum Thani 10120, Thailand

3. Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-84354 Freising, Germany

Funder

Agricultural Research Development Agency

Thailand Research Fund

Chulalongkorn University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06107

Reference40 articles.

1. Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos

2. Information and Communication Technology Center, Office of the Permanent Secretary, Ministry of Commerce, in collaboration with the Customs Department. Structure Import; Thailand Ministry of Agriculture and Cooperatives: Bangkok, Thailand, 2018; http://tradereport.moc.go.th/Report/Default.aspx?Report=MenucomRecode&ImExType=1&Lang=Th (accessed Sept 2019).

3. Handbook of Fermented Meat and Poultry

4. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

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