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Volatile compound identification, Flavorings from the Maillard reaction and Strecker degradation reaction
- Arsa, S. and Theerakulkait, C. 2018. Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate. Journal of the Science of Food and Agriculture. 98: 4479–4487.
- Arsa, S. and Theerakulkait, C. 2015. Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition. Journal of Food Science and Technology. 52(8):5285-5291.