Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

• Published in: Food Research International
• Main Authors: Cardinal, Mireille, Chaussy, Marianne, Donnay-Moreno, Claire, Cornet, Josiane, Rannou, Cecile, Fillonneau, Catherine, Prost, Carole, Baron, Regis, Courcoux, Philippe
• Other Authors: Fonds Unique Interministériel
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2020
• Subjects: Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodres.2020.109254; https://api.elsevier.com/content/article/PII:S0963996920302799?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0963996920302799?httpAccept=text/plain