State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
Copyright © 2019 Wildan Suhartini, Fang Yang, Wenshui Xia et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Suhartini, W. , Yang, F. and Xia, W. (2019) Physiochemical Properties, Volatile Compounds and Sensory Evaluation of Chili Sauce Shrimp Paste from Different Regions in Indonesia.
Food and Nutrition Sciences,
10, 333-348. doi:
10.4236/fns.2019.103026.