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Title
Effect of fatty acids on the flavor formation of fish sauce
Authors
Keywords
Fish sauce, Fatty acid, Flavor, Correlation analysis, Oxidation pathway
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 134, Issue -, Pages 110259
Publisher
Elsevier BV
Online
2020-09-23
DOI
10.1016/j.lwt.2020.110259
References
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