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Cited article:

Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand

Wasana Wongngam, Thanaporn Pengjun, Apiniharn Phewpan, Chanchana Siripanwattana, Nattapon Deesom, Suwimon Keeratipibul and Thiranan Kunanopparat
CyTA - Journal of Food 23 (1) (2025)
https://doi.org/10.1080/19476337.2025.2467408