Role of Oxidative Processes in the Formation and Stability of Fish Flavors-Reference-Cited by-同舟云学术

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Role of Oxidative Processes in the Formation and Stability of Fish Flavors

Published:1989-02-21 Issue: Volume: Page:60-75
ISSN:0097-6156
Container-title:Flavor Chemistry
language:
Short-container-title:

Author:

Karahadian C.¹,Lindsay R. C.¹

Affiliation:

1. Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1989-0388.ch006

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture;Food and Bioprocess Technology;2022-11-22

2. Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods;Journal of Human, Environment, and Health Promotion;2021-09-01

3. Evaluation of the levels of reactive di-carbonyl compounds and polyaromatic hydrocarbons in processed Atlantic horse mackerel (Trachurus trachurus);African Journal of Science, Technology, Innovation and Development;2015-03-04

4. QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY-PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING;Journal of Food Quality;2012-04-23

5. Chemistry and Function of Phospholipids;Food Science and Technology;2008-03-17

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