Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS 英文参考文献.docVIP

Molecules 2012, 17, 5062-5080; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS Hajaratul Najwa Mohamed 1, Yaakob Che Man 1, Shuhaimi Mustafa 1,2,* and Yazid Abdul Manap 3 1 Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; E-Mails: hajaratulnajwa.mohamed@ (H.N.M.); ycm@.my (Y.C.M.) 2 Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selango