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Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results s...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4984695/ https://ncbi.nlm.nih.gov/pubmed/27570264 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2142-3 |
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