Aroma Components of Cooked Tail Meat of American Lobster (Homarus americanus)
Author:
Affiliation:
1. Department of Food Science and Technology, Mississippi State University, Box 9805, Mississippi State, Mississippi 39762
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001523t
Reference67 articles.
1. Changes in Content of Extractive Components in the Tail Muscle of Three Species of Lobsters during Storage
2. Evaluation of the Aroma of Cooked Spiny Lobster Tail Meat by Aroma Extract Dilution Analysis
3. Flavor and Lipid Chemistry of Seafoods
Cited by 66 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. Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating;Food Chemistry: X;2024-10
2. Influence of thermal processing on sensory profile of crayfish meat;International Journal of Gastronomy and Food Science;2024-09
3. Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood;Food Chemistry: X;2024-06
4. Characterization of bluefish baits (keeled mullet, leaping mullet, and sardine) in regard to biochemical and physical properties: bait preference of bluefish;Canadian Journal of Fisheries and Aquatic Sciences;2023-07-01
5. Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures;Foods;2022-11-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3