Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

Title
Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
Authors
Keywords
Fermented shrimp pastes, Volatile compounds, Solid-phase microextraction, GC-MS, Quantitative descriptive analysis
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 3, Pages 1399-1410
Publisher
Springer Nature
Online
2016-01-12
DOI
10.1007/s13197-015-2142-3

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