Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH,...

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Detalles Bibliográficos
Autores principales: Mohamed, Hajaratul Najwa, Man, Yaakob Che, Mustafa, Shuhaimi, Manap, Yazid Abdul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268076/
https://www.ncbi.nlm.nih.gov/pubmed/22555296
http://dx.doi.org/10.3390/molecules17055062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268076/
https://www.ncbi.nlm.nih.gov/pubmed/22555296
http://dx.doi.org/10.3390/molecules17055062

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