TY  - GEN
AU  - Nieva-Echevarría,Bárbara
AU  - Goicoechea,Encarnación
AU  - Manzanos,María J
AU  - Guillén,María D
TI  - Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax)
SN  - 1873-7145
PY  - 2019///1015
KW  - Animals
KW  - Aquaculture
KW  - methods
KW  - Bass
KW  - growth & development
KW  - Cooking
KW  - Food Handling
KW  - Gas Chromatography-Mass Spectrometry
KW  - Glycation End Products, Advanced
KW  - analysis
KW  - Hot Temperature
KW  - Lipids
KW  - Maillard Reaction
KW  - Microwaves
KW  - Odorants
KW  - Proton Magnetic Resonance Spectroscopy
KW  - Seafood
KW  - Smell
KW  - Sodium Chloride
KW  - chemistry
KW  - Solid Phase Extraction
KW  - Volatile Organic Compounds
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.foodres.2017.10.029
ER  -