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Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)

Yoojeong Lee, Kwang‐Geun Lee

2024Food Chemistry12 citationsDOI

Topics & Concepts

RoastingUmamiChemistryPorphyraFood scienceAntioxidantTasteChromatographyBotanyOrganic chemistryBiologyAlgaePhysical chemistrySeaweed-derived Bioactive CompoundsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology
Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata) | Litcius