fish sauce thai
Selected indexed studies
- Nudge interventions to reduce fish sauce consumption in Thailand. (PLoS One, 2020) [PMID:32898855]
- Great Diversity of Bacterial Microbiota in Thai Local Food: "Tai-Pla", the Salty Fermented Fish-Entrail Sauce. (Foods, 2025) [PMID:41376041]
- Iron supplementation in Thai fish-sauce. (Ann Trop Med Parasitol, 1974) [PMID:4217131]
_Worker-drafted node — pending editorial review._
Connections
fish sauce thai helps
Sources
- Nudge interventions to reduce fish sauce consumption in Thailand. (2020) pubmed
- Bacillus piscicola sp. nov., isolated from Thai fish sauce (Nam-pla). (2016) pubmed
- Mining online activity data to understand food consumption behavior: A case of Asian fish sauce among Japanese consumers. (2018) pubmed
- Great Diversity of Bacterial Microbiota in Thai Local Food: "Tai-Pla", the Salty Fermented Fish-Entrail Sauce. (2025) pubmed
- Iron supplementation in Thai fish-sauce. (1974) pubmed
- Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures. (2007) pubmed
- Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauce. (2005) pubmed
- Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce. (2021) pubmed
- Identification and characterization of the aroma-impact components of Thai fish sauce. (2015) pubmed
- Draft Genome Sequences of Tetragenococcus muriaticus Strains 3MR10-3 and PMC-11-5 Isolated from Thai Fish Sauce during Natural Fermentation. (2017) pubmed