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KMID : 1007520050140020238
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Food Science and Biotechnology
2005 Volume.14 No. 2 p.238 ~ p.241
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Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis
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Kim Hyung-Joo
Baek Hyung-Hee
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Abstract
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KEYWORD
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solid phase microextraction, gas chromatography-olfactometry, salt-fermented anchovy sauce, aroma-active compound, flavor
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