Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)
Fuente: Journal of Agriculture and Food Research
Publication date: December 2024Source: Journal of Agriculture and Food Research, Volume 18Author(s): Pakavit Mathatheeranan, Thanakorn Wongprasert, Mingchih Fang, Ting-Jang Lu, Inthawoot Suppavorasatit