Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques-Reference-Cited by-同舟云学术

Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

Published:2007-05 Issue:5 Volume:42 Page:543-550
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Liu Yuan,Xu Xing-lian,Zhou Guang-hong

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01264.x/fullpdf

Reference38 articles.

1. T. Acree, and H. Arn (1997 ). Flavornet: gas chromatography-olfatography (GCO) of natural products, Cornell University . (Internet document). Available from: http://www.nysaes.cornell.edu/flavornet/ (accessed 1 November 2005).

2. Simultaneous distillation-extraction: from birth to maturity?review

3. Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

4. Solid phase microextraction with thermal desorption using fused silica optical fibers

5. The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast

Cited by 41 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. The impacting mechanism of β-sanshool in Zanthoxylum bungeanum Maxim on the structure of myofibrillar protein in duck meat;LWT;2023-06

2. Marination ingredients on meat quality and safety—a review;Food Quality and Safety;2023-01-01

3. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran;LWT;2023-01

4. Effects on Cell Membrane Integrity of Pichia anomala by the Accumulating Excessive Reactive Oxygen Species under Ethanol Stress;Foods;2022-11-21

5. Bibliometric Review on the Volatile Organic Compounds in Meat;Foods;2022-11-10