Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s00217-018-3156-7/fulltext.html
Reference36 articles.
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3. Ullrich F, Grosch W (1987) Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Z Lebensm Unters Forsch 184:277–282
4. Lee GH, Suriyaphan O, Cadwallader KR (2001) Aroma components in cooked tail meat of American lobster (Homarus americanus). J Agric Food Chem 49:4324–4332
5. Ishizaki S, Tachihara T, Tamura H, Yanai T, Kitahara T (2005) Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis. Flavour Fragr J 20:562–566
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