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Volatile Flavor Constituents of Cooked Oyster Sauce Prepared from Individually Quick-frozen Oyster Crassostrea gigas Extract Young-Suk Hwang, Sang-Hyun Kim1, Tai-Sun Shin2, Jun-Hyun Cho, In-Seok Lee and Kwang-Soo Oh* Department of Seafood and Aquaculture Science, Gyeongsang National University, Tongyeong 53064, Korea 1Marine Life Industry Promotion Center, Busan Technopark, Busan 64048, Korea 2Division of Food Science and Nutrition, Chonnam National University, Yeosu 59626, Korea 3Department of Seafood and Aquaculture Science/Institute of Agriculture and Life Science, Gyeongsang National University, Tongyeong 53064, Korea |
