Amino Acid Profile and Volatile Flavour Compounds of Raw and Steamed Patin Catfish (Pangasius hypophthalmus) and Narrow-barred Spanish Mackerel (Scomberomorus commerson)-Reference-Cited by-同舟云学术

Amino Acid Profile and Volatile Flavour Compounds of Raw and Steamed Patin Catfish (Pangasius hypophthalmus) and Narrow-barred Spanish Mackerel (Scomberomorus commerson)

Published:2018-02 Issue: Volume:116 Page:012056
ISSN:1755-1307
Container-title:IOP Conference Series: Earth and Environmental Science
language:
Short-container-title:IOP Conf. Ser.: Earth Environ. Sci.

Author:

Pratama Rusky I,Rostini I,Rochima E

Publisher

IOP Publishing

Subject

General Engineering

Link

http://stacks.iop.org/1755-1315/116/i=1/a=012056/pdf

Reference46 articles.

1. Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry

2. Volatile Compounds Recovered by Solid-Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia)

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