Evolution of free amino acids, histamine and volatile compounds in the italian anchovies (engraulis encrasicolus l.) sauce at different ripening times

HIGHLIGHTS

• who: Onofrio Corona and collaborators from the 0128, Italy have published the research work: Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times, in the Journal: Foods 2023, 12, 126. of 27/Dec/2022
• what: This paper evaluated the changes in nutritional and volatile component characteristics for a typical anchovy sauce, colatura di alici di Cetara (PDO), during maturation in wooden vats within 48 months.
• how: The results were consistent with the reports of Zaman et_al on the existence of halophilic . . .
  

   

  

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