1. Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce. (27th April 2020) Authors: Russo, Giovanni L; Langellotti, Antonio L; Genovese, Alessandro; Martello, Anna; Sacchi, Raffaele Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 9(2020) Page Start: 3755 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗