Aroma-Active Compounds in Salt-Fermented Anchovy-Reference-Cited by-同舟云学术

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Aroma-Active Compounds in Salt-Fermented Anchovy

Published:1997-07-01 Issue: Volume: Page:131-147
ISSN:0097-6156
Container-title:Flavor and Lipid Chemistry of Seafoods
language:
Short-container-title:

Author:

Cha Y. J.¹,Lee G. H.²,Cadwallader Keith R.²

Affiliation:

1. Department of Food Science and Nutrition, Changwon National University, Changwon, 641-773, Korea

2. Department of Food Science and Technology, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Box 9805, Mississippi State, MS 39762-5953

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1997-0674.ch013

Cited by 8 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. Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics;LWT;2023-01

2. Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product;Journal of Food Processing and Preservation;2016-09-30

3. Influence of processing on lipids and lipid oxidation in aquatic foods;Antioxidants and Functional Components in Aquatic Foods;2014-04-25

4. Savory Flavors;Handbook of Meat, Poultry and Seafood Quality;2012-06-11

5. Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation;Food Science and Technology International;2010-10-28

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