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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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| 出版年: | Data Brief |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2017
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| 主題: | |
| オンライン･アクセス: | 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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