Flavor characteristics of shrimp sauces with different fermentation and storage time

Published 2019 View Full Article

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Title
Flavor characteristics of shrimp sauces with different fermentation and storage time
Authors
Keywords
shrimp sauces, Flavor, Electronic nose/tongue, Free amino acid, Gas chromatography-mass spectrometry
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 110, Issue -, Pages 142-151
Publisher
Elsevier BV
Online
2019-04-28
DOI
10.1016/j.lwt.2019.04.091

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