研究论文
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
Anupam Giri, Kazufumi Osako, Akira Okamoto, Toshiaki Ohshima
Tokyo University of Marine Science and Technology Nagasaki Institute of Applied Science
来源Food Research International
年份2010
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249
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10.60
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Fermentation and Sensory Analysis · Olfactory and Sensory Function Studies
参考文献 35
Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis)
被引 11Anton Apriyantono, H. Husain, Liu Lie · 1999
Formation of Flavor Compounds in Cheese
被引 311Patrick F. Fox, J. M. Wallace · Advances in applied microbiology · 1997
Flavor Chemistry of Ethnic Foods
被引 32Fakhri Shahidi, Chi‐Tang Ho · 1999
此处列出前 3 条
引用本文 249
Antioxidants: Characterization, natural sources, extraction and analysis
被引 570Mircea Oroian, Isabel Escriche · Food Research International · 2015
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
被引 298Nicola Caporaso, Martin B. Whitworth, Chenhao Cui · Food Research International · 2018
Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS
被引 279Jiancai Zhu, Feng Chen, LingYing Wang · Journal of Agricultural and Food Chemistry · 2015
按被引量排序，此处列出前 3 条