Open AccessEffect of Time Lenght Fermentation toKatsuobushiOxidation Rate As Fish Flavor Based
Author(s) -
Ulfah Amalia,
Laras Rianingsih,
Ima Wijayanti
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/116/1/012050
Subject(s) - flavor , fermentation , food science , fish <actinopterygii> , thiobarbituric acid , chemistry , biology , biochemistry , fishery , antioxidant , lipid peroxidation