Use of random forest methodology to link aroma profiles to...

Food Research International 2020 / 08 Vol. 134

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

Cardinal, Mireille, Chaussy, Marianne, Donnay-Moreno, Claire, Cornet, Josiane, Rannou, Cecile, Fillonneau, Catherine, Prost, Carole, Baron, Regis, Courcoux, Philippe
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Volume:
134
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109254
Date:
August, 2020
File:
PDF, 995 KB
2020
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