Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

  1. Sánchez-García, F.
  2. Mirzayeva, A.
  3. Roldán, A.
  4. Castro, R.
  5. Palacios, V.
  6. G Barroso, C.
  7. Durán-Guerrero, E.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Année de publication: 2021

Volumen: 101

Número: 3

Pages: 970-980

Type: Article

DOI: 10.1002/JSFA.10705 GOOGLE SCHOLAR
La source de données: Scopus