Effect of fatty acids on the flavor formation of fish sauce

Publication date: December 2020Source: LWT, Volume 134Author(s): Anzi Ding, Meng Zhu, Xiaoqing Qian, Liu Shi, Huang Huang, Guangquan Xiong, Jun Wang, Lan Wang

Source: LWT Food Science and Technology - October 1, 2020 Category: Food Science Source Type: research