Chaipoot, S.; Jaijoi, S.; Kanthakat, G.; Chaimueng, K.; Somjai, C.; Wiriyacharee, P.; Samakradhamrongthai, R.S.; Pathomrungsiyounggul, P.; Wongwatcharayothin, W.; Phongphisutthinant, R.
Characterization of Umami Compounds and Volatile Profiles of Honeybee Brood Umami Powder Under Optimized Drying Conditions: Implications for Sensory Properties. Foods 2026, 15, 2234.
https://doi.org/10.3390/foods15122234
AMA Style
Chaipoot S, Jaijoi S, Kanthakat G, Chaimueng K, Somjai C, Wiriyacharee P, Samakradhamrongthai RS, Pathomrungsiyounggul P, Wongwatcharayothin W, Phongphisutthinant R.
Characterization of Umami Compounds and Volatile Profiles of Honeybee Brood Umami Powder Under Optimized Drying Conditions: Implications for Sensory Properties. Foods. 2026; 15(12):2234.
https://doi.org/10.3390/foods15122234
Chicago/Turabian Style
Chaipoot, Supakit, Sirinthip Jaijoi, Gochakorn Kanthakat, Kuntathee Chaimueng, Chalermkwan Somjai, Pairote Wiriyacharee, Rajnibhas Sukeaw Samakradhamrongthai, Pattavara Pathomrungsiyounggul, Worachai Wongwatcharayothin, and Rewat Phongphisutthinant.
2026. "Characterization of Umami Compounds and Volatile Profiles of Honeybee Brood Umami Powder Under Optimized Drying Conditions: Implications for Sensory Properties" Foods 15, no. 12: 2234.
https://doi.org/10.3390/foods15122234
APA Style
Chaipoot, S., Jaijoi, S., Kanthakat, G., Chaimueng, K., Somjai, C., Wiriyacharee, P., Samakradhamrongthai, R. S., Pathomrungsiyounggul, P., Wongwatcharayothin, W., & Phongphisutthinant, R.
(2026). Characterization of Umami Compounds and Volatile Profiles of Honeybee Brood Umami Powder Under Optimized Drying Conditions: Implications for Sensory Properties. Foods, 15(12), 2234.
https://doi.org/10.3390/foods15122234
