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MoEYS

LY Luka

ITC

Food science, Fermentation, Soy sauce, Vinegar, Wine

h-index: 1Citations: 6
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Publications (5)

  1. Comparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations
    Biology and Life Sciences Forum · 2026
  2. Exploring the impact of lactic acid bacteria metabolism on volatile organic compounds during cucumber fermentation
    Food Microbiology · 2026
  3. Evaluation of Physicochemical and Microbiological Characteristics of Different Soy sauces Sold in Phnom Penh, Cambodia
    Journal of Food Science and Nutrition Research · 2024
  4. Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation
    Foods 2023 · 2023
  5. Optimization of Solid-Phase Micro-Extraction for Volatile Compounds in Soy Sauce
    Institute of Technology of Cambodia · 2021 — Socheata Mao, Luka Ly, Tetoutdam Kong, Monychot Tepy Chanto3,4, Sivchheng Phal, Reasmey Tan