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doi.org/10.1016/j.lwt.2020.110259
Effect of fatty acids on the flavor formation of fish sauce
Anzi Ding
20
,
Meng Zhu
21
,
...,
Lan Wang
17
View all 8 authors
LWT
6.60
Volume: 134, Pages: 110259 - 110259
Published
: Sep 23, 2020
127
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Paper Fields
Organic chemistry
Nonanal
Flavor
Biology
Fermentation
Dimethyl disulfide
Chemistry
Hexanal
Antioxidant
Decanal
Fermented fish
Linoleic acid
Hexanoic acid
Octanal
Dimethyl trisulfide
Fish oil
Aroma
Fishery
Sulfur
Oleic acid
Fish <Actinopterygii>
Lipid oxidation
Food science
Chromatography
Fatty acid
Biochemistry
Paper Details
Title
Effect of fatty acids on the flavor formation of fish sauce
DOI
doi.org/10.1016/j.lwt.2020.110259
Published Date
Sep 23, 2020
Journal
LWT
Volume
134
Pages
110259 - 110259
Notes
History
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