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New wave of flavours – On new ways of developing and processing seaweed flavours

Sophie Jensen, Aðalheiður Ólafsdóttir, Brynja Einarsdóttir, Guðmundur Ó. Hreggviðsson, Hörður Guðmundsson, Lilja Björk Jónsdóttir, Ólafur H. Friðjónsson, Rósa Jónsdóttir

2022International Journal of Gastronomy and Food Science25 citationsDOI

Topics & Concepts

FlavourFood scienceChemistryUmamiTasteSeaweed-derived Bioactive CompoundsBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality
New wave of flavours – On new ways of developing and processing seaweed flavours | Litcius