Characteristic Flavor Components in the Brew of Cooked Clam (Meretrix lusoria) and the Effect of Storage on Flavor Formation

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 3, 1997, Pages 826-830

  Sekiwa, Youko ^a   Kubota, Kikue ^a   Kobayashi, Akio ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Cooked clam; DMHF; Maltol; Potent odorant; Storage; Tenax TA adsorption

Indexed keywords

BIVALVIA; MERETRIX LUSORIA; SOLANUM TUBEROSUM;

EID: 0000727334     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960433e     Document Type: Article

References (16)

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