Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.

Sánchez-García, Fini

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures. [electronic resource] - Journal of the science of food and agriculture Sep 2019 - 5475-5482 p. digital

Publication Type: Comparative Study; Journal Article

1097-0010

10.1002/jsfa.9808 doi


Food Storage--methods
Gas Chromatography-Mass Spectrometry
Humans
Seaweed--chemistry
Taste
Temperature
Time Factors
Ulva--chemistry
Vegetables--chemistry
Volatile Organic Compounds--chemistry