| Autor: |
Li LIN, Wei DONG, Chan ZHOU, Hongguang YAN, Wei YUAN, Bi CHEN, Min SHI, Meiqiao ZHANG |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 246-256 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023080022 |
| Popis: |
Five kinds of commercially available sour fish sauce were taken as the research object to clarify their quality and flavor characteristics. The physicochemical and nutritional indexes, free amino acids, and volatile components were analyzed. The results showed that the moisture, ash, total acid, amino acid nitrogen, reducing sugar, protein, vitamin C and fat contents in the five kinds of sour fish sauce were significantly different (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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