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COMPARISON OF THE COMPOSITION OF SULFUR-CONTAINING-COMPOUNDS IN THE ODORS OF COOKED E-SUPERBA (ANTARCTIC KRILL) AND S-LUCENS (SAKURA-EBI)

被引：4
作者：
KUBOTA, K
KOBAYASHI, A
YAMANISHI, T
机构：
来源：
JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1982年 / 56卷 / 11期
关键词：
D O I：
10.1271/nogeikagaku1924.56.1049
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：1049 / 1052
页数：4
相关论文
共 4 条
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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (11) :2677-2682
[3]   COOKED ODOR OF ANTARCTIC KRILLS .6. BASIC AND NEUTRAL COMPOUNDS IN THE COOKED ODOR FROM ANTARCTIC KRILL [J].
KUBOTA, K ;
KOBAYASHI, A ;
YAMANISHI, T .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1982, 46 (11) :2835-2839
[4]   ANALYSIS OF A SYNTHETIC ONION AROMA [J].
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ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1975, 157 (01) :28-33
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