Author:
Qiu Xujian,Chen Shengjun,Liu Guangming,Lin Hong
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference31 articles.
1. Ababouch, L. H., Souibri, L., Rhaliby, K., Ouahdi, O., Battal, M., and Busta, F. F. (1996). Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiol., 13, 123-132.
2. Augustin, M.A., Sanguansri, L., and Bode, O. (2006). Maillard reaction products as encapsulants for fish oil powders. J. Food Sci., 71, E25-E32.
3. Cruz-Romero, M.C., Kerry, J. P., and Kelly, A. L. 2008. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Innovative Food Sci. Emerg. Technol., 9, 54-61.
4. Duflos, G., Coin, V.M., Cornu, M., Antinelli, J.F., and Mallel, P. (2006). Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry. J. Sci. Food Agric., 86, 600-611.
5. Duflos, G., Moine, F., Coin, V.M., and Malle, P. (2005). Determination of volatile compounds in whiting (Merlangius merlangus) using headspace- solid-phase microextraction-gas chromatography-mass spectrometry. J. Chromatogr. Sci., 43, 304-312.
Cited by
10 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