Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor-Reference-Cited by-同舟云学术

Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor

Published:2006-11-18 Issue:25 Volume:54 Page:9496-9502
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Selli Serkan¹,Rannou Cecile¹,Prost Carole¹,Robin Joel¹,Serot Thierry¹

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; LBAI ENITIAA, Laboratoire de Biochimie Alimentaire et Industrielle, Equipe de recherche Qualité Aromatique des Aliments, Rue de la Géraudière, 44322 Nantes Cédex 3, France; and ISARALyon, Institut Supérieur d'Agriculture Rhône-Alpes, 31 place Bellecour, 69288 Lyon Cedex 02, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0619582

Reference43 articles.

1. Screer, A. Application of rainbow trout hepatocyte cultures to study gene expression due to estrogenic compounds. Ph.D. Thesis, University of Dresden, Germany, 2005.

2. Chemistry of Off-Flavours in Marine Organisms

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