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Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical paramete...

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Detalles Bibliográficos
Autores principales:	Corona, Onofrio, Cinquanta, Luciano, Li Citra, Caterina, Mazza, Francesca, Ferrantelli, Vincenzo, Cammilleri, Gaetano, Marconi, Emanuele, Cuomo, Francesca, Messia, Maria Cristina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818933/ https://www.ncbi.nlm.nih.gov/pubmed/36613342 http://dx.doi.org/10.3390/foods12010126

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