Concepedia

Chemical and sensory changes associated Yu-lu fermentation process – A traditional Chinese fish sauce

Jing Jiang, Qinghui Zeng, Zhiwei Zhu, Li‐Zhi Zhang

Food Chemistry · 2007 · 131 citations · 16 references

DOI

Concepts

References

16

Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems

El Hassan Ajandouz, Léopold Tchiakpe, F. Dalle Ore et al. · Journal of Food Science · 2001 · 524 citations

, , +11

An absorption apparatus for the micro-determination of certain volatile substances. The micro-determination of ammonia

Conway Ej · The Journal of Biochemistry · 1936 · 430 citations

, , +9

Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi

Michael T. Morrissey, Jianbing Wu, Dachuan Lin et al. · Journal of Food Science · 1993 · 232 citations

, , +15

Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations

Christine Paludan-Müller, Mette Madsen, Pairat Sophanodora et al. · International Journal of Food Microbiology · 2002 · 161 citations

, , +14

An absorption apparatus for the micro-determination of certain volatile substances

E. J. Conway · Biochemical Journal · 1935 · 149 citations · Full text

, , +6