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Keyword [anchovy sauce]
Result: 1 - 3 | Page: 1 of 1
1.
Study On The Flavor Of Fermented Anchovy Sauce And Relationship Between Biogenic Amines And The Dominant Genera In Different Salt Concentrations
2.
Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and, Induction of phytochemicals from edible plants using methyl jasmonate (MeJA) and chitosan
3.
Study On Correlation Model Between Flavor Substances And Protease Activity In Fish Sauce And The Flavor Characteristics Of Umami Peptides
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