MAHAMAD, P. .; DAHLAN, W.; NUNGARLEE, U. .; PETCHAREON, P. .; CHAOVASUTEERANON, S. .; SALAE, K. .; CHAPAKIYA, H. .; MATIMU, A. .; PHEWPAN, A. .; DENYINGYHOT, A. .; KEERATIPIBUL, S. .; KHEMTHAM, M. .; NOPPONPUNTH, V. . 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: 8 nov. 2024.