Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization
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DOI: 10.3390/foods12010109
Abstract: This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS),… read more here.
Keywords: characteristics sauce; ultra high; bean paste; paste fish ... See more keywords