Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)

Journal of the Science of Food and Agriculture

Volumn 81, Issue 14, 2001, Pages 1339-1346

  Sérot, Thierry ^a,b   Regost, Christelle ^b   Prost, Carole ^b   Robin, Jean ^b   Arzel, Jacqueline ^b  

^a LUNAM UNIVERSITÉ   (France)

^b IFREMER   (France)

Author keywords

Odour active compounds; Olfactometry; Turbot; Vegetable oils

Indexed keywords

DIET; GAS CHROMATOGRAPHY; LIPID OXIDATION; MUSCLE; ODOR ACTIVE COMPOUND; OLFACTOMETRY; PSETTA MAXIMA; UNSATURATED FATTY ACID;

FISH; FOOD PROCESSING;

GLYCINE MAX; PSETTA; SCOPHTHALMUS MAXIMUS; SIGANUS;

EID: 0034773493     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.950     Document Type: Article

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