A carregar...
Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry
Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry (GC-MS), and two pretreatment methods, i.e., purge and trap (P&T) GC-MS and ethyl acetate extraction followed by GC-MS, were compared. P&T-GC-MS method determined 12 components, in...
Na minha lista:
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Zhejiang University Press
2008
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2596290/ https://ncbi.nlm.nih.gov/pubmed/19067466 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B0820021 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|