Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries

By J. Park, Yukinari Fukumoto, E. Fujita, Tadayoshi Tanaka, Takuya Washio, Soichiro Otsuka, Tetsuji Shimizu, Katsuko Watanabe, H. Abe. 2001

153 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/701d142e29a993a65227bbfc66397ea2cce74f60

How researchers see this paper

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In Food Science

1. L. Duelund
2. Ole G. Mouritsen
3. Ghislaine Calleja
4. M. B. Frøst

Citations in the corpus

• Flavour of fermented fish, insect, game, and pea sauces: Garum revisited (2017, background): “In contrast, fi sh sauces seem to contain very little free nucleotides (Park et al., 2001, Funatsu, 2000a;b).”
• Umami: a universal taste (2002, background): “Among these taste-active components, glutamate and alanine greatly contribute to the taste of fish sauce (26).”