![Comparison of Volatile Components in Dried Scallops (
<i>Chlamys farreri</i>
and
<i>Patinopecten yessoensis</i>
) Prepared by Boiling and Steaming Methods]()
Comparison of Volatile Components in Dried Scallops (
<i>Chlamys farreri</i>
and
<i>Patinopecten yessoensis</i>
) Prepared by Boiling and Steaming MethodsChung, Hau Yin; Shing Yung, Ivan Ka; Kim, Joo-Shin · Journal of Agricultural and Food Chemistry · 2001