1996•Abstracts of papers - American Chemical SocietyRequires access

Determination of potent odorants in ripened anchovy by aroma extract dilution analysis and by gas chromatography-olfactometry by headspace samples

T. Reda

Open publisher page 0 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Olfactometry, Aroma, Chromatography, Chemistry, Gas chromatography, Dilution, Anchovy, Food science

Back to paper search Browse research topics Original source

Determination of potent odorants in ripened anchovy by aroma extract dilution analysis and by gas chromatography-olfactometry by headspace samples — Research Paper | ScholarLens