MAHAMAD, Pornpimol et al. Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand. Proceedings of The International Halal Science and Technology Conference, [S. l.], v. 14, n. 1, p. 171–181, 2022. DOI: 10.31098/ihsatec.v14i1.499. Disponível em: https://proceeding.researchsynergypress.com/index.php/ihsatec/article/view/499. Acesso em: 28 feb. 2026.