Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus)

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Yang, Juan, Mai, Ruijie, Wu, Siliang, Dong, Hao, Zhao, Wenhong, Bai, Weidong
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 2022
Subjects:
Red drum
Sciaenops ocellatus
Online Access:http://dx.doi.org/10.1080/10498850.2021.2024635
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.2024635
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spelling crinformauk:10.1080/10498850.2021.2024635 2024-09-09T20:05:08+00:00 Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus) Yang, Juan Mai, Ruijie Wu, Siliang Dong, Hao Zhao, Wenhong Bai, Weidong 2022 http://dx.doi.org/10.1080/10498850.2021.2024635 https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.2024635 en eng Informa UK Limited Journal of Aquatic Food Product Technology volume 31, issue 2, page 200-213 ISSN 1049-8850 1547-0636 journal-article 2022 crinformauk https://doi.org/10.1080/10498850.2021.2024635 2024-06-17T04:12:35Z Article in Journal/Newspaper Red drum Sciaenops ocellatus Informa Journal of Aquatic Food Product Technology 31 2 200 213
institution Open Polar
collection Informa
op_collection_id crinformauk
language English
format Article in Journal/Newspaper
author Yang, Juan
Mai, Ruijie
Wu, Siliang
Dong, Hao
Zhao, Wenhong
Bai, Weidong
spellingShingle Yang, Juan
Mai, Ruijie
Wu, Siliang
Dong, Hao
Zhao, Wenhong
Bai, Weidong
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus)
author_facet Yang, Juan
Mai, Ruijie
Wu, Siliang
Dong, Hao
Zhao, Wenhong
Bai, Weidong
author_sort Yang, Juan
title Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus)
title_short Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus)
title_full Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus)
title_fullStr Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus)
title_full_unstemmed Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus)
title_sort characterization of flavor active volatile and non-volatile compounds in the chinese dry-cured red drum ( sciaenops ocellatus)
publisher Informa UK Limited
publishDate 2022
url http://dx.doi.org/10.1080/10498850.2021.2024635
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.2024635
genre Red drum
Sciaenops ocellatus
genre_facet Red drum
Sciaenops ocellatus
op_source Journal of Aquatic Food Product Technology
volume 31, issue 2, page 200-213
ISSN 1049-8850 1547-0636
op_doi https://doi.org/10.1080/10498850.2021.2024635
container_title Journal of Aquatic Food Product Technology
container_volume 31
container_issue 2
container_start_page 200
op_container_end_page 213
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