A Comparison of Volatile Compounds in Fish Sauces Prepared from Frigate Mackerel by Use of Soy Sauce Koji with those in Japanese Fish Sauces and Soy Sauce, with Special Reference to the Flavor. | Zendy

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A Comparison of Volatile Compounds in Fish Sauces Prepared from Frigate Mackerel by Use of Soy Sauce Koji with those in Japanese Fish Sauces and Soy Sauce, with Special Reference to the Flavor.

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