Flavor Constituents of the Oyster Sauce from Individually Quick-Frozen Oyster Crassostrea gigas

Autor:	Byung-Gyun Kim, So-Jeong Lee, Kwang-Soo Oh, Seon-Geun Kim, Seok-Min Hwang, Hyeon-Gyu Nam
Rok vydání:	2015
Předmět:	Oyster biology Chemistry biology.animal Crassostrea Food science biology.organism_classification Flavor
Zdroj:	Journal of Agriculture & Life Science. 49:279-287
ISSN:	2383-8272 1598-5504
DOI:	10.14397/jals.2015.49.6.279
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::be9a6e7b8caa1f94163d97968f4d38d2 https://doi.org/10.14397/jals.2015.49.6.279 Zobrazit plný text záznamu