Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201606776008054.pdf
Reference25 articles.
1. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey
2. A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins
3. Aroma-active compounds of Beijing roast duck
4. Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution
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