TY  - GEN
AU  - Sánchez-García,Fini
AU  - Mirzayeva,Aytan
AU  - Roldán,Ana
AU  - Castro,Remedios
AU  - Palacios,Victor
AU  - García-Barroso,Carmelo
AU  - Durán-Guerrero,Enrique
TI  - Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures
SN  - 1097-0010
PY  - 2019///0912
KW  - Food Storage
KW  - methods
KW  - Gas Chromatography-Mass Spectrometry
KW  - Humans
KW  - Seaweed
KW  - chemistry
KW  - Taste
KW  - Temperature
KW  - Time Factors
KW  - Ulva
KW  - Vegetables
KW  - Volatile Organic Compounds
N1  - Publication Type: Comparative Study; Journal Article
UR  - https://doi.org/10.1002/jsfa.9808
ER  -