Key aroma compounds in Tom Yum Flavour

Author:

Oonjitti Soraya,Leejeerajumnean Arunsri,Penroj Parinda,Samuhasaneetoo Suched

Publisher

AIP Publishing

Reference35 articles.

1. Y. Lorjaroenphon, “Effect of Processing on Aroma Compounds of Tom Yum Soup Bases”, M.S. thesis, Kasetsart University, 2004.

2. Thai grocer Cooking School. Health benefits of Thai soup under study. Issaquah, WA: Thai grocer Cooking School. Available from: www.thaigrocer.com. Accessed May 15, 2009.

3. Optimization of Solid Phase Microextraction Analysis for the Headspace Volatile Compounds of Parmesan Cheese

4. S. A. S. Wercinski, and J. Pawliszyn, “Solid phase microextraction theory”. In S. A. S. Wercinski (Ed.), (Solid-phase microextraction, New York.,1999) pp. 1–26.

5. Optimisation of solid-phase microextraction of volatiles

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