Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

Food Research International

Volumn 43, Issue 8, 2010, Pages 2081-2086

  Yu, Hui Zi ^a   Chen, Shun Sheng ^a  

^a SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Aroma extract dilution analysis; Aroma active; Crab; Detection frequency method; GC MS O

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; AROMA-ACTIVE; CRAB; DETECTION FREQUENCY; GC/MS-O;

CALCINATION; DISTILLATION; ECONOMIC ANALYSIS; SOLVENTS;

SOLVENT EXTRACTION;

CRUSTACEA; DECAPODA (CRUSTACEA); SCYLLA; SCYLLA SERRATA; THEOBROMA CACAO;

EID: 77957116029     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.009     Document Type: Article

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