Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon

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Serval ID
serval:BIB_931BD540D595
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Production externe
Title
Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon
Journal
Journal of Agricultural and Food Chemistry
Author(s)
Varlet Vincent, Knockaert Camille, Prost Carole, Serot Thierry
ISSN
0021-8561
1520-5118
Publication state
Published
Issued date
05/2006
Volume
54
Number
9
Pages
3391-3401
Language
english
Keywords
General Chemistry, General Agricultural and Biological Sciences
DOI
10.1021/jf053001p
Pubmed
16637700
Web of science
000237524900033
Create date
08/10/2019 9:57
Last modification date
09/10/2019 5:26
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