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Biogenic Amine, Fatty Acid, and Volatile Compound Contents in Ivorian Traditionally Fermented Fish “Adjuevan”
This study identified biogenic amines, fatty acids, and volatile compounds in adjuevan, an Ivorian traditionally salted and fermented fish. Samples were obtained from two processing methods (method 1: entire fish adjuevan; method 2: both sides filleted adjuevan) with the fish species Galeoides decad...
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| Publié dans: | Prev Nutr Food Sci |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Korean Society of Food Science and Nutrition
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143008/ https://ncbi.nlm.nih.gov/pubmed/32292762 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2020.25.1.98 |
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