Volatile components in crabmeats of Charybdis feriatus

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 6, 1999, Pages 2280-2287

  Chung, Hau Yin ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Asia; Charybdis feriatus; Composition; Crabmeat; Volatiles

Indexed keywords

ALCOHOL; NAPHTHALENE DERIVATIVE; SOLVENT; SULFUR; VOLATILE AGENT;

ANIMAL; ARTICLE; ASIA; CRAB; DISTILLATION; FLAVOR; FOOD COMPOSITION; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; MEAT; SHELLFISH; TASTE; VOLATILIZATION; WATER VAPOR;

ANIMALS; BRACHYURA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT; SHELLFISH; TASTE; VOLATILIZATION;

ANIMALIA; CANCER PAGURUS; CHARYBDIS FERIATUS; DECAPODA (CRUSTACEA);

EID: 0345643512     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981027t     Document Type: Article

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