Development and characterization of a flavoring agent from oyster cooker effluent

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4839-4843

  Kim, D S ^a   Baek, H H ^b   Ahn, C B ^c   Byun, D S ^a   Jung, K J ^a   Lee, H G ^d   Cadwallader, K R ^e   Kim, H R ^a  

^a Pukyong National University   (South Korea)

^b Dankook University   (South Korea)

^c Chonnam National University   (South Korea)

^d Hanyang University   (South Korea)

^e MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Aroma; Enzymatic hydrolysis; Flavor; Gas Chromatography olfactometry; Oyster; Oyster byproduct; Oyster cooker effluent

Indexed keywords

FLAVORING AGENT;

ANIMAL; ARTICLE; EFFLUENT; ENZYME ACTIVITY; FLAVOR; GAS CHROMATOGRAPHY; HYDROLYSIS; MASS FRAGMENTOGRAPHY; ODOR; OYSTER; WASTE DISPOSAL; WASTE WATER;

ANIMALS; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; OSTREIDAE;

ANIMALIA; OSTREIDAE;

EID: 0033786444     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991096n     Document Type: Article

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