1.
Mahamad P, Dahlan W, Nungarlee U, Petchareon P, Chaovasuteeranon S, Salae K, et al. Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand. IHSATEC [Internet]. 2022 Mar. 10 [cited 2026 Feb. 28];14(1):171-8. Available from: https://proceeding.researchsynergypress.com/index.php/ihsatec/article/view/499