Comparison of volatile components between fresh and rotten mussels by gas chromatography—mass spectrometry-Reference-Cited by-同舟云学术

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Comparison of volatile components between fresh and rotten mussels by gas chromatography—mass spectrometry

Published:1987-01 Issue: Volume:409 Page:251-258
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Yasuhara Akio

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference10 articles.

1. Study of odorous compounds produced by putrefaction of foods

2. Volatile compounds associated with the spoilage of normal and high pH vacuum-packed pork

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2. First Investigation on the Shelf life of Mediterranean Mussels (Mytilus galloprovincialis) on the Basis of Their Volatiles Profiles;Food Analytical Methods;2017-12-17

3. Invasive Vespula Wasps Utilize Kairomones to Exploit Honeydew Produced by Sooty Scale Insects, Ultracoelostoma;Journal of Chemical Ecology;2015-10-02

4. Volatiles from green-lipped mussel as a lead to vespid wasp attractants;Journal of Applied Entomology;2013-12-19

5. Volatile profile of Atlantic shellfish species by HS-SPME GC/MS;Food Research International;2012-10

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