Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

Published 2010 View Full Article

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Title
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 4, Pages 1027-1040
Publisher
Elsevier BV
Online
2010-02-03
DOI
10.1016/j.foodres.2010.01.012

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