연구동향 분석

향미 개선 저식염 우렁쉥이(Halocynthia roretzi) 젓갈의 휘발성 향기성분

차용준 정은정 유대웅 2020년

논문상세정보
인용/피인용
' 향미 개선 저식염 우렁쉥이(Halocynthia roretzi) 젓갈의 휘발성 향기성분' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • Low salt-fermented ascidian
  • Volatile flavor
  • alcohols
  • halocynthiaroretzi
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
44 0

0.0%

' 향미 개선 저식염 우렁쉥이(Halocynthia roretzi) 젓갈의 휘발성 향기성분' 의 참고문헌

  • 저염 우렁쉥이 젓갈의 가공 및 품질특성
    김영아 [2006]
  • 오만둥이 된장찌개의 Aroma-active 화합물
    차용준 [2008]
  • 시판 흑마늘추출액의 휘발성 향기성분
    전선영 [2012]
  • 가열조리한 오만둥이된장찌개의 휘발성 향기성분
    정은정 [2008]
  • Volatile flavor compounds in salt-fermented fishes on the market
    Cha YJ [1994]
  • Volatile compounds of ascidian, Halocynthia roretzi
    Choi BD [1995]
  • Volatile Components in Salt-Fermented Fish and Shrimp Pastes
    Y.J. CHA [1995]
  • Utilization of ascidian, Halocynthia roretzi. 7. Processing and quality evaluation of fermented ascidian(III)
    Lee KH [1993]
  • Utilization of ascidian, Halocynthia roretzi. 5. Processing and quality evaluation of fermented ascidian (I)
    Lee KH [1993]
  • Utilization of ascidian, Halocynthia roretzi. 3. Taste compounds of ascidian, Halocynthia roretzi
    Lee KH [1993]
  • Studies on the extractive components of ascidians. III. Seasonal variation of extractive nitrogeneous constituents in the muscle of the ascidian Halocynthia roretzi.
  • Statistic database for fisheries production
  • Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries
  • Odour active aroma compounds of sea fig (Microcosmus sulcatus)
  • Mechanism of the formation of ascidian flavor in Halocynthia roretzi.
  • Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 1. Aroma-active components in salt-fermented anchovy on the market
    Cha YJ [1999]
  • Food constituents of edible ascidians Halocynthia roretzi and Pyura michaelseni
    Oh KS [1997]
  • Flavor and Lipid Chemistry of Sea Foods
    Cha YJ [1997]
  • Extractives of ascidians
    Watanabe K [1989]
  • Effects of different rootstocks on aroma volatile compounds and carotenoid content of melon fruits
    C. Condurso [2012]
  • Dimetol (dimethylhepatnol) product description
  • Comparison of Two Microalgal Diets. 2. Influence on Odorant Composition and Organoleptic Qualities of Raw Oysters ( Crassostrea gigas )
  • Chemistry of Korean foods and beverages
    Cha YJ [2019]
  • Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods
  • Aroma of Fresh Oysters Crassostrea gigas : Composition and Aroma Notes
    F. Piveteau [2000]