Biogenic Amine, Fatty Acid, and Volatile Compound Contents in Ivorian Traditionally Fermented Fish “Adjuevan”
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DOI: 10.3746/pnf.2020.25.1.98
Abstract: This study identified biogenic amines, fatty acids, and volatile compounds in adjuevan, an Ivorian traditionally salted and fermented fish. Samples were obtained from two processing methods (method 1: entire fish adjuevan; method 2: both sides… read more here.
Keywords: adjuevan; adjuevan method; ivorian traditionally; fatty acids ... See more keywords