ijfs12254-sup-0001-FigureS1.docWord document363KFigure S1. The twenty-four process-dependent volatile compounds of stored fish samples, the raw fermented samples and the fermented samples steamed at 100 °C. X line, storage and fermentation time (day); Y line, concentration (μg per 100 g of sample).
ijfs12254-sup-0002-TableS1.docxWord document159KTable S1. Comparison of volatile compounds of stored samples, the raw fermented fish and the fermented fish steamed at 100 °C for 15 min (μg per 100 g of sample)

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