Flavour of Fish and Fish Proteins

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dc.contributor.authorSelli, Serkan
dc.contributor.authorSevindik, Onur
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorZhao, Jing
dc.date.accessioned2025-01-06T17:45:07Z
dc.date.available2025-01-06T17:45:07Z
dc.date.issued2024
dc.description.abstract[Abstract Not Available]
dc.identifier.endpage149
dc.identifier.isbn978-1-83916-504-7
dc.identifier.isbn978-1-78801-758-9
dc.identifier.issn2398-0656
dc.identifier.issn2398-0664
dc.identifier.startpage119
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3320
dc.identifier.volume41
dc.identifier.wosWOS:001288415400007
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherRoyal Soc Chemistry
dc.relation.ispartofFlavour and Consumer Perception of Food Proteins
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSolıd-Phase Mıcroextractıon
dc.subjectOdor-Actıve Compounds
dc.subjectAmıno-Acıd-Resıdues
dc.subjectBream Sparus-Aurata
dc.subjectVolatıle Compounds
dc.subjectLıpıd Oxıdatıon
dc.subjectFunctıonal-Propertıes
dc.subjectGas-Chromatography
dc.subjectAntıoxıdant Propertıes
dc.subjectStarter Cultures
dc.titleFlavour of Fish and Fish Proteins
dc.typeBook Chapter

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