Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method

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Title
Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 121, Issue 2, Pages 601-607
Publisher
Elsevier BV
Online
2009-12-29
DOI
10.1016/j.foodchem.2009.12.071

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