Open AccessComparison of Volatile Flavor Compounds in Meat of the Blue Crab Using V-SDE and SPME Methods
Author(s) -
Yong-Jun Cha,
Woo-Jin Cho,
Eun-Jeong Jeong
Publication year - 2006
Publication title -
hangug susan haghoi ji/han-guk susan gwahak hoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-8815
pISSN - 0374-8111
DOI - 10.5657/kfas.2006.39.6.441
Subject(s) - chemistry , flavor , chromatography , steam distillation , solid phase microextraction , trimethylamine , vacuum distillation , terpene , organic chemistry , gas chromatography , distillation , mass spectrometry , gas chromatography–mass spectrometry , food science