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Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures |
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| Authors: | Fini Sánchez-García Aytan Mirzayeva Ana Roldán Remedios Castro Victor Palacios Carmelo García-Barroso Enrique Durán-Guerrero |
| Affiliation: | 1. Chemical Engineering and Food Technology Department, University of Cadiz, Cadiz, Spain;2. Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Cadiz, Spain |
| Abstract: | |
| Keywords: | green seaweed volatile compounds sensory analysis MHSSE storage evolution |