Effect of physical and physicochemical characteristics of chitosan on fat-binding capacities under in vitro gastrointestinal conditions

بواسطة Nootchanartch Panith, Jetsada Wichaphon, Sittiwat Lertsiri, Nuttawee Niamsiri
منشور في 2018

Volatile aroma components of Thai fish sauce in relation to product categorization

بواسطة Jetsada Wichaphon, Chaufah Thongthai, Apinya Assavanig, Sittiwat Lertsiri
منشور في 2018

Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test

بواسطة Jetsada Wichaphon, Anupam Giri, Toshiaki Ohshima, Sittiwat Lertsiri
منشور في 2018

Categorization of Thai Fish Sauce Based on Aroma Characteristics

بواسطة Jetsada Wichaphon, Wilatsana Posri, Apinya Assavanig, Chaufah Thongthai, Sittiwat Lertsiri
منشور في 2018

Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce

بواسطة Asbjørn Gildberg, Jetsada Wichaphon, Sittiwat Lertsiri, Apinya Assavanig, Nils K. Sørensen, Chaufah Thongthai
منشور في 2018