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Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant

Published Online: 2021-03-17

Published Print: 2022-02

Authors

Sakpetch, Phat

Benchama, Omme

Masniyom, Payap

Salaipeth, Lakha

Kanjan, Pochanart https://orcid.org/0000-0003-0456-8544
Funding

Funding for this research was provided by:

Halal Institute of Prince of Songkla University (SAT03H61)
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Text and Data Mining valid from 2021-03-17

Version of Record valid from 2021-03-17
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Article History

Revised: 7 October 2020

Accepted: 10 March 2021

First Online: 17 March 2021

Document is current