Free-amino acid profiles of thua nao, a Thai fermented soybean

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 342-347

  Dajanta, Katekan ^a,b   Apichartsrangkoon, Arunee ^b   Chukeatirote, Ekachai ^c   Frazier, Richard A ^d  

^a PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^b CHIANG MAI UNIVERSITY   (Thailand)

^c MAE FAH LUANG UNIVERSITY   (Thailand)

^d UNIVERSITY OF READING   (United Kingdom)

Author keywords

Amino acid profile; Fermented soybean; Thua nao

Indexed keywords

9-FLUORENYLMETHYL CHLOROFORMATE; BACILLUS SUBTILIS; DERIVATISATION; ESSENTIAL AMINO ACIDS; FERMENTED SOYBEAN; NORTHERN THAILAND; REVERSED PHASE HPLC; THUA NAO;

BACTERIOLOGY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

AMINO ACIDS;

9 FLUORENYLMETHYL CHLOROFORMATE; AMINO ACID; ESSENTIAL AMINO ACID;

ARTICLE; BACILLUS SUBTILIS; CHEMICAL STRUCTURE; CONTROLLED STUDY; FERMENTATION; HYDROPHOBICITY; NONHUMAN; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOYBEAN;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 78049433249     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.002     Document Type: Article

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