Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation (Englisch)
- Neue Suche nach: Jiarpinijnun, Asada
- Neue Suche nach: Geng, Jie-Ting
- Weitere Informationen zu Geng, Jie-Ting:
- https://orcid.org/0000-0002-6497-9815
- Neue Suche nach: Thanathornvarakul, Nonthacha
- Neue Suche nach: Keratimanoch, Sumate
- Neue Suche nach: Üçyol, Nail
- Neue Suche nach: Okazaki, Emiko
- Neue Suche nach: Osako, Kazufumi
- Neue Suche nach: Jiarpinijnun, Asada
- Neue Suche nach: Geng, Jie-Ting
- Weitere Informationen zu Geng, Jie-Ting:
- https://orcid.org/0000-0002-6497-9815
- Neue Suche nach: Thanathornvarakul, Nonthacha
- Neue Suche nach: Keratimanoch, Sumate
- Neue Suche nach: Üçyol, Nail
- Neue Suche nach: Okazaki, Emiko
- Neue Suche nach: Osako, Kazufumi
In:
European Food Research and Technology
;
248
, 6
; 1485-1497
;
2022
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation
-
Beteiligte:Jiarpinijnun, Asada ( Autor:in ) / Geng, Jie-Ting ( Autor:in ) / Thanathornvarakul, Nonthacha ( Autor:in ) / Keratimanoch, Sumate ( Autor:in ) / Üçyol, Nail ( Autor:in ) / Okazaki, Emiko ( Autor:in ) / Osako, Kazufumi ( Autor:in )
-
Erschienen in:European Food Research and Technology ; 248, 6 ; 1485-1497
-
Verlag:
- Neue Suche nach: Springer Berlin Heidelberg
- Neue Suche nach: Springer
-
Erscheinungsort:Berlin
-
Erscheinungsdatum:2022
-
ISSN:
-
ZDBID:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
-
Sprache:Englisch
- Neue Suche nach: 58.34$jLebensmitteltechnologie / 58.34
- Weitere Informationen zu Basisklassifikation
-
Schlagwörter:
-
Klassifikation:
BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie -
Datenquelle:
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