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. IHSATEC [Internet]. 2022Mar.10 [cited 2025Nov.4];14(1):171-8. Available from: https://proceeding.researchsynergypress.com/index.php/ihsatec/article/view/499