Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon ( Salmo salar)

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Methven, Lisa, Tsoukka, Maria, Oruna-Concha, Maria Jose, Parker, Jane K., Mottram, Donald S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society (ACS) 2007
• Subjects: Salmo salar
• Online Access: http://dx.doi.org/10.1021/jf0625611; https://pubs.acs.org/doi/pdf/10.1021/jf0625611