Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao
Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (aw). This study examined the effects of various drying methods, including natural sun drying and machine drying me...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009283 |
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