Download original image
Total ion chromatograms of volatiles collected from pure milk and fish oil enriched milk, both stored at 2 °C for 14 days. Reprinted from Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C (2004). Chemical and olfactometric characterization of volatile flavour compounds in a fish oil enriched milk emulsion. J Agric Food Chem 52: 311-7 with permission from ACS Publications.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.