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
International audience
Published in: | Food Research International |
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Main Authors: | , , , , , , , , |
Other Authors: | , , , , , , , , , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
HAL CCSD
2020
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Subjects: | |
Online Access: | https://hal.archives-ouvertes.fr/hal-02572999 https://doi.org/10.1016/j.foodres.2020.109254 |
Summary: | International audience |
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