Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce

Nawaporn Lapsongphon; Jirawat Yongsawatdigul; Keith R. Cadwallader

doi:10.1021/jf5061248

journal article Mar 10, 2015

Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce

Nawaporn Lapsongphon Jirawat Yongsawatdigul

Keith R. Cadwallader

Journal of Agricultural and Food Chemistry Vol. 63 No. 10 pp. 2628-2638 · American Chemical Society (ACS)

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Details

Published: Mar 10, 2015
Vol/Issue: 63(10)
Pages: 2628-2638

Authors

N

Nawaporn Lapsongphon

School of Food Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand

J

Jirawat Yongsawatdigul

School of Food Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand

K

Keith R. Cadwallader

Department of Food Science and Human Nutrition, University of Illinois, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States

Funding

National Institute of Food and Agriculture Award: ILLU-698-366

Cite This Article

Nawaporn Lapsongphon, Jirawat Yongsawatdigul, Keith R. Cadwallader (2015). Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce. Journal of Agricultural and Food Chemistry, 63(10), 2628-2638. https://doi.org/10.1021/jf5061248

Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce

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