頁籤選單縮合
題名 | Characterization of Odor-active Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using Gas Chromatography-mass Spectrometry-olfactometry= |
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作者 | Tao, Ning-ping; Wu, Rong; Zhou, Pei-gen; Gu, Sai-qi; Wu, Wei; |
期刊 | Journal of Food and Drug Analysis |
出版日期 | 20141200 |
卷期 | 22:4 2014.12[民103.12] |
頁次 | 頁431-438 |
分類號 | 412.37 |
語文 | eng |
關鍵詞 | Gas chromatography-mass spectrometry; Gas chromatography-olfactometry; Intensity method; Obscure puffer; Takifugu obscurus; Volatile compounds; |