文献
J-GLOBAL ID:201902268285046445
整理番号:19A1264679
韓国の塩発酵魚醤油中の揮発性化合物の定量のためのヘッドスペース-SPMEとSPME-Arrow-GC-MS法の比較【JST・京大機械翻訳】
Comparison of headspace-SPME and SPME-Arrow-GC-MS methods for the determination of volatile compounds in Korean salt-fermented fish sauce
著者 (5件):
Song Nho-Eul
(Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeonbuk, Republic of Korea)
,
Lee Jun-Young
(Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeonbuk, Republic of Korea)
,
Lee Yun-Yeol
(Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeonbuk, Republic of Korea)
,
Park Jong-Dae
(Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeonbuk, Republic of Korea)
,
Jang Hae Won
(Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeonbuk, Republic of Korea)
資料名:
Applied Biological Chemistry
(Applied Biological Chemistry)
巻:
62
号:
1
ページ:
1-8
発行年:
2019年
JST資料番号:
W4044A
ISSN:
2468-0834
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)