Influence of Smoking on the Volatiles Profile of <i>Arius parkii</i>, <i>Cyprinus carpio</i> and Three Selected Sciaenidae Family Fish Species-Reference-Cited by-同舟云学术

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Influence of Smoking on the Volatiles Profile of Arius parkii, Cyprinus carpio and Three Selected Sciaenidae Family Fish Species

Published:2022-09-08 Issue: Volume: Page:1-22
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Odukoya Johnson Oluwaseun¹²^ORCID,Kayitesi Eugénie³,Mphahlele Mokgadi Precious¹,Mungho Tata Charlotte¹,Gouado Inocent⁴,Ikhile Monisola Itohan¹^ORCID,Ndinteh Derek Tantoh¹^ORCID

Affiliation:

1. Department of Chemical Sciences, University of Johannesburg, Johannesburg, South Africa

2. Department of Chemistry, The Federal University of Technology, Akure, Nigeria

3. Department of Food and Consumer Science, University of Pretoria, Pretoria, South Africa

4. Laboratory of Food Sciences and Nutrition, Faculty of Sciences, University of Douala, Douala, Cameroon

Funder

South Africa’s National Research Foundation (NRF) and University of Johannesburg

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2119913

Reference38 articles.

1. An Overview of Traditional Fish Smoking In Africa

2. Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria

3. Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon

4. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

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