Analysis of Gas Chromatographic Profiles of “Katsuobushi” (Dried Bonito) Flavor by Pattern Similarity Analysis Method
Author:
Publisher
Oxford University Press (OUP)
Subject
General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology
Link
http://www.tandfonline.com/doi/pdf/10.1080/00021369.1977.10862775
Reference2 articles.
1. S. Sasaki, S. Arai, H. Kato and M. Fujimaki,ibid., 33, 1037 (1969).
2. K. Uchida, K. Mogi and T. Yokotsuka, U. S. Patent 3,675,897 (1974).
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1. A simple method for concentrating volatile flavor compounds in aqueous systems using RP-HPLC;Chromatographia;1989-10
2. MULTIVARIATE-ANALYSIS OF SENSORY CHARACTERISTICS AND PRODUCTION CONTROL OF FOODS;Journal of the agricultural chemical society of Japan;1983
3. Key Factors in “Katsuobushi” (Dried Bonito) Aroma Formation;Agricultural and Biological Chemistry;1982-02
4. Computer-enhanced high-resolution gas chromatography for the discriminative analysis of tobacco smoke;Analytical Chemistry;1981-05-01
5. Evaluation and Discrimination of Soy Sauce by Computer Analysis of Volatile Profiles;Agricultural and Biological Chemistry;1979-08
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