Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

Published 2016 View Full Article

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Title
Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil
Authors
Keywords
Maillard reaction, Volatiles, 2,4-Heptadienal, 4-Heptenal, Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA)
Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 612-619
Publisher
Elsevier BV
Online
2016-06-12
DOI
10.1016/j.foodchem.2016.06.023

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