Characterization of aroma active volatile components in roasted mullet roe
Hui-Ju Liu, Mingchih Fang
Topics & Concepts
MulletAromaChemistryFood scienceFlavorRoastingFlavourMaillard reactionSolid-phase microextractionChromatographyGas chromatography–mass spectrometryBiologyMass spectrometryPhysical chemistryFish <Actinopterygii>FisheryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques