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3 matching references were found.
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]
Toontom, N.; Meenune, M.; Posri, W.; Lertsiri, S., Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chili, Int. Food Res. J., 2012, 19, 3, 1023-1031. [all data]