Advanced Search List
Search Keywords
Author: Jaksuma Pongsetkul
2 Articles are founded.
Exploring the utilization of bovine blood as a source of antioxidant peptide: production, concentration, identification, and in silico gastrointestinal digestion
Food Sci Anim Resour 2024 [published online ahead of print: Jun 21, 2024]
https://doi.org/10.5851/kosfa.2024.e45
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e45
Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
Food Sci Anim Resour 2024;44(3):662-683.
https://doi.org/10.5851/kosfa.2024.e10
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e10