Analysis of volatile components in a Chinese fish sauce,...

Journal of Zhejiang University SCIENCE B 2008 / 12 Vol. 9; Iss. 12

Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry

Yuan-fan Yang, Shen-ru Chen, Hui Ni, Xing-qian Ye
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Volume:
9
Language:
english
Pages:
5
DOI:
10.1631/jzus.b0820021
Date:
December, 2008
File:
PDF, 458 KB
english, 2008
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