Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage
Olga López-Pérez, Ana del Olmo, Antonia Picón, Manuel Núñez
Topics & Concepts
Ulva lactucaLactucaBenzeneChemistryFood scienceAlgaeBotanyOrganic chemistryBiologySeaweed-derived Bioactive CompoundsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality