Work

The Flavor Components in Fish and Shellfish

Year: 1982

Type: article

Authors: Shôji KÔNOSU, Katsuyuki Yamaguchi

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Life below water

Open Access status: closed

OpenAlex ID: W2229115927

FWCI: 0.967

Cites:

Cited by: 93

Related to: 10