Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction-Reference-Cited by-同舟云学术

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Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

Published:1983-08 Issue:8 Volume:47 Page:1755-1760
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Yajima Izumi,Nakamura Mikio,Sakakibara Hidemasa,Ide Junichi,Yanai Tetsuya,Hayashi Kazuo

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1983.10865867

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of Volatiles of the Dinoflagellate Prorocentrum cordatum;Marine Drugs;2022-05-30

2. Amino Acid Profile and Volatile Flavour Compounds of Raw and Steamed Patin Catfish (Pangasius hypophthalmus) and Narrow-barred Spanish Mackerel (Scomberomorus commerson);IOP Conference Series: Earth and Environmental Science;2018-02

3. Aroma Compounds Contributing to Palatability of Katsuodashi (Dried Bonito Broth);Journal of Japan Association on Odor Environment;2016-11-25

4. Aroma Compounds Contributing to Palatability of Dried Bonito Soup;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2015

5. Influence of the Chemical Structure on Odor Qualities and Odor Thresholds in Homologous Series of Alka-1,5-dien-3-ones, Alk-1-en-3-ones, Alka-1,5-dien-3-ols, and Alk-1-en-3-ols;Journal of Agricultural and Food Chemistry;2014-01-23

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