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Volatile aroma components of Thai fish sauce in relation to product categorization
Author(s) -
Wichaphon Jetsada,
Thongthai Chaufah,
Assavanig Apinya,
Lertsiri Sittiwat
Publication year - 2012
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3093
Subject(s) - chemistry , table (database) , aroma , flavour , pyrazine , categorization , dimethyl trisulfide , fish <actinopterygii> , food science , organic chemistry , chromatography , artificial intelligence , data mining , sulfur , computer science , fishery , biology , dimethyl disulfide
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