Identification of Volatile Aroma Compounds from Oxidized Frozen Whitefish (Coregonus clupeaformis)-Reference-Cited by-同舟云学术

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Identification of Volatile Aroma Compounds from Oxidized Frozen Whitefish (Coregonus clupeaformis)

Published:1984-07 Issue:3 Volume:17 Page:178-182
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

David B. Josephson,Robert C. Lindsay,David A. Stuiber

Publisher

Elsevier BV

Subject

General Computer Science

Reference37 articles.

1. Fish;Aitken,1979

2. Cold storage defects in butter and their relation to the autoxidation of unsaturated fatty acids;Badings;Neth. Milk Dairy J.,1970

3. Fishy off-flavors in autoxidized oils;Badings;J. Am. Oil Chem. Soc.,1973

4. Vegetable and Fruit Flavors;Buttery,1981

5. Volatile components of alfalfa leaf-cutter bee cells;Buttery;J. Agric. Food Chem.,1981

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1. Effect of irradiation on volatile compound profiles and lipid oxidation in chicken powder seasoning;Radiation Physics and Chemistry;2022-02

2. Cucumber-like odor of hydrozoan jelly fish Spirocodon saltatrix;Journal of Japan Association on Odor Environment;2021-09-25

3. Kinetic and mechanism studies of the ozonolysis of three unsaturated ketones;Journal of Environmental Sciences;2020-09

4. Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O;Journal of Food Biochemistry;2019-08-16

5. Aroma;Handbook of Seafood and Seafood Products Analysis;2009-11-24

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