Studies on the Odor of Fishes-II. Enzymatically Generated Specific Volatile Compounds in Ayu Tissues.
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 18 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. Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means;Food Chemistry;2024-06
2. Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review;International Journal of Food Science & Technology;2024-01-18
3. Identification and evaluation of fishy odorants produced by four algae separated from drinking water source during low temperature period: Insight into odor characteristics and odor contribution of fishy odor-producing algae;Chemosphere;2023-05
4. Effects of fat content and fatty acid composition of Nagara River ayu on its quality as a food ingredient;Journal for the Integrated Study of Dietary Habits;2023
5. Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals;Reviews in Aquaculture;2022-03-08
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