Data on volatile compounds in fermented materials used for salmon fish sauce production

This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion...

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Bibliographische Detailangaben
Veröffentlicht in:Data Brief
Hauptverfasser: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2017
Schlagworte:
Agricultural and Biological Science
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5848111/
https://ncbi.nlm.nih.gov/pubmed/29541658
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2017.11.007
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