Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra)

已完结 10 由画舫发布于 2025/9/11 22:20:50

DOI:10.1021/acs.jafc.3c09003
作者：Preecha Phuwapraisirisan, Apiniharn Phewpan, Kannapon Lopetcharat, Corinna Dawid, Thomas Hofmann and Suwimon Keeratipibul*, 
文献类型：期刊论文
补充材料：只需要正文

American Chemical Society (ACS)

Abstract：As a traditional Thai condiment, Pla-ra is used to add flavor and richness to dishes. Nine treatment combinations of Pla-ra formulations created from 3 types of fish (Mor fish, Kradee fish,

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