Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax)

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Manzanos, M.J.
  4. Guillén, M.D.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2018

Volumen: 103

Pages: 48-58

Type: Article

DOI: 10.1016/J.FOODRES.2017.10.029 GOOGLE SCHOLAR
La source de données: Scopus