Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Abstract The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was dete...

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Bibliographic Details
Main Authors: Euloge S. Adjou, René G. Dègnon, Edwige Dahouenon-Ahoussi, Mohamed M. Soumanou, Dominique C. K. Sohounhloue
Format: Article
Language:English
Published: SpringerOpen 2017-05-01
Series:Natural Products and Bioprospecting
Subjects:
Essential oil
Pimenta racemosa
Galeoides decadactylus
Fermented fish
Process
Benin
Online Access:http://link.springer.com/article/10.1007/s13659-017-0132-z

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http://link.springer.com/article/10.1007/s13659-017-0132-z

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