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Author: Pramvadee Tepwong
2 Articles are founded.
Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate
Fish Aquat Sci 2023;26(6):393-405.
https://doi.org/10.47853/FAS.2023.e33
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https://doi.org/10.47853/FAS.2023.e33
Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology
Fish Aquat Sci 2022;25(6):335-349.
https://doi.org/10.47853/FAS.2022.e31
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https://doi.org/10.47853/FAS.2022.e31
