Seasonal Distribution of Bromophenols in Selected Hong Kong Seafood-Reference-Cited by-同舟云学术

Seasonal Distribution of Bromophenols in Selected Hong Kong Seafood

Published:2003-10-10 Issue:23 Volume:51 Page:6752-6760
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chung Hau Yin¹,Joyce Ma Wing Chi¹,Kim Joo-Shin¹

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 SAR, China, Department of Biology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong SAR, China, and Pulmuone Co. Ltd., Pulmuone, R.D. Center, Seoul, South Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034632r

Reference26 articles.

1. Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)

2. Josephson, D. B. Seafood. InVolatile Compounds in Foods and Beverages; Maarse, H., Ed.; Dekker: New York, 1991; pp 179−202.

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