Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-03977-1.pdf
Reference55 articles.
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3. Yamamoto S (1992) Mammalian lipoxygenases: molecular structures and functions. Biochimica et Biophysica Acta (BBA) 1128(2):117–131. https://doi.org/10.1016/0005-2760(92)90297-9
4. Josephson DB, Lindsay RC, Stuiber DA (1984) Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish. J Agric Food Chem 32(6):1344–1347. https://doi.org/10.1021/jf00126a031
5. Zhang C, Hirano T, Suzuki T, Shirai T (1992) Enzymatically generated specific volatile compounds in Ayu tissues. Nippon Suisan Gakkaishi 58(3):559–565. https://doi.org/10.2331/suisan.58.559
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