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Preparation of High-Quality Fermented Fish Product
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Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to

Jiaqiang Luo1, Damian Frank2, Jayashree Arcot1

  • 1Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia.

Food Chemistry: X
|May 13, 2024
PubMed

Keywords:
MacronutrientOdourantsOlfactometryPlant-basedVolatiles

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