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  1. 1
    Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)

    Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao) by Pakavit Mathatheeranan, Thanakorn Wongprasert, Mingchih Fang, Ting-Jang Lu, Inthawoot Suppavorasatit

    Published 2024-12-01
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  2. 2
    Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao

    Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao by Pakavit Mathatheeranan, Ting-Jang Lu, Thanakorn Wongprasert, Yi-Ci Jhu, Hsin-Jo Chang, Wei-Yuan Wu, Mingchih Fang, Kitipong Assatarakul, Inthawoot Suppavorasatit

    Published 2024-12-01
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