Volatile flavor compounds of some sea fish and prawn species

被引：36

作者：

Mansur, MA

Bhadra, A

Takamura, H

Matoba, T ^{[1
]}

机构：

[1] Nara Womens Univ, Fac Human Life & Environm, Dept Food Sci & Nutr, Nara 6308506, Japan

[2] Nara Womens Univ, Grad Sch Human Culture, Nara 6308506, Japan

[3] Nara Womens Univ, Sci Ctr Life & Nat, Nara 6308506, Japan

来源：

关键词：

aroma; fish; prawn; solid phase micro extraction; volatile flavor compounds;

D O I：

10.1046/j.1444-2906.2003.00700.x

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

[No abstract available]

引用

页码：864 / 866

页数：3

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