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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Detalles Bibliográficos
Autores principales: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848111/
https://www.ncbi.nlm.nih.gov/pubmed/29541658
http://dx.doi.org/10.1016/j.dib.2017.11.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848111/
https://www.ncbi.nlm.nih.gov/pubmed/29541658
http://dx.doi.org/10.1016/j.dib.2017.11.007

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