Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)

Pakavit MathatheerananThanakorn WongprasertMingchih FangTing-Jang LuInthawoot Suppavorasatit2024-08-062024-08-062024-12https://scholars.lib.ntu.edu.tw/handle/123456789/720103Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)journal article10.1016/j.jafr.2024.101305