Identification of Aroma-Active Compounds in Korean Salt-Fermentaed Fishes by Aroma Extract Dilution Analysis 1. Aroma-Active Components in Salt-Fermented Anchovy on the Market (AEDA법에 의한 한국산 젓갈류의 Aroma-Active 성분의 구명 1. 시판 멸치젓의 Aroma-Active 성분)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.28 no.2
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- pp.312-318
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- 1999