Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

Published 2009 View Full Article

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Journal

FOOD CHEMISTRY

Volume 115, Issue 4, Pages 1473-1478

Publisher

Elsevier BV

Online

2009-02-05

DOI

10.1016/j.foodchem.2009.01.076

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FOOD CHEMISTRY

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