Volatile Components in Crabmeats of Charybdis feriatus
Author:
Affiliation:
1. Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf981027t
Reference40 articles.
1. Aldrich.Flavors and Fragrances,International Edition; Aldrich Chemical Co. Milwaukee, WI, 1996.
2. Bauer, K.; Garbe, D.; Surburg, H. Common Fragrance and Flavor Materials.Preparation, Properties and Uses, 3rd ed.; Wiley-VCH: New York, 1997; p 93.
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