Work

Flavour of fermented fish, insect, game, and pea sauces: Garum revisited

Year: 2017

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2017.05.002

Authors: Ole G. Mouritsen, Lars Duelund, Ghislaine Calleja, Michael Bom Frøst

Institutions: University of Copenhagen, University of Southern Denmark

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Villum Fonden, Carlsbergfondet, Nordea-fonden, Syddansk Universitet

OpenAlex ID: W2616318808

FWCI: 5.817

Cites: 44

Cited by: 124

Related to: 10