Nieva-Echevarría, Bárbara <br/><br/>
Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax).  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  01 2018 
 - 48-58 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2017.10.029  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Aquaculture--methods<br/>Bass--growth & development<br/>Cooking--methods<br/>Food Handling--methods<br/>Gas Chromatography-Mass Spectrometry<br/>Glycation End Products, Advanced--analysis<br/>Hot Temperature<br/>Lipids--analysis<br/>Maillard Reaction<br/>Microwaves<br/>Odorants--analysis<br/>Proton Magnetic Resonance Spectroscopy<br/>Seafood--analysis<br/>Smell<br/>Sodium Chloride--chemistry<br/>Solid Phase Extraction<br/>Volatile Organic Compounds--analysis