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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/58046
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dc.contributor.authorSineenath Sukkwaien_US
dc.contributor.authorKongkarn Kijroongrojanaen_US
dc.contributor.authorNapapan Chokumnoypornen_US
dc.contributor.authorSujinda Sriwattanaen_US
dc.contributor.authorDamir D. Torricoen_US
dc.contributor.authorKairy D. Pujolsen_US
dc.contributor.authorWitoon Prinyawiwatkulen_US
dc.date.accessioned2018-09-05T04:19:21Z-
dc.date.available2018-09-05T04:19:21Z-
dc.date.issued2018-06-01en_US
dc.identifier.issn14753324en_US
dc.identifier.other2-s2.0-85049168514en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85049168514&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/58046-
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleA salt on the sensesen_US
dc.typeJournalen_US
article.title.sourcetitleFood Science and Technology (London)en_US
article.volume32en_US
article.stream.affiliationsPrince of Songkla Universityen_US
article.stream.affiliationsChiang Mai Universityen_US
article.stream.affiliationsUniversity of Melbourneen_US
article.stream.affiliationsLouisiana State Universityen_US
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