Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
Suttida Wittanalai1, Nuansri Rakariyatham 2* and Richard L. Deming3
1Division of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai, 50200, Thailand.
2Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
3Department of Chemistry and Biochemistry, California State University, Fullerton, CA 92834-6866, USA.
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