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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 ( Chlamys farreri and Patinopecten yessoensis ) Prepared by Boiling and Steaming Methods

Chung, Hau Yin; Shing Yung, Ivan Ka; Kim, Joo-Shin

期刊名称Journal of Agricultural and Food Chemistry
作者Chung, Hau Yin; Shing Yung, Ivan Ka; Kim, Joo-Shin
卷第49卷
期第1期
印刷ISSN0021-8561
电子ISSN1520-5118
文件大小130.09KB
发表时间2001-01
DOI10.1021/jf000692a
页码192-202

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