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CHANGES IN THE STABILITY AND KINETIC PARAMETERS UP ON GLYCATION OF THERMOSTABLE α-AMYLASE FROM BACILLUS SUBTILIS.
- Published in:
- Journal of Food Biochemistry, 2010, v. 34, n. 6, p. 1157, doi. 10.1111/j.1745-4514.2010.00356.x
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- Article
Occurrence of biogenic amines in Thai soy sauces and soy bean pastes and their health concern.
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- International Food Research Journal, 2017, v. 24, n. 4, p. 1579
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- Article
Effect of drying methods on Thai dried chilli's hotness and pungent odour characteristics and consumer liking.
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- International Food Research Journal, 2016, v. 23, n. 1, p. 289
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- Article
Antioxidant and antibacterial potentials of some Thai native plant extracts.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2393
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- Article
Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 4, p. 1659
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- Article
Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli.
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- International Food Research Journal, 2012, v. 19, n. 3, p. 1023
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- Article