Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

1. Sánchez-García, F.
2. Mirzayeva, A.
3. Roldán, A.
4. Castro, R.
5. Palacios, V.
6. García-Barroso, C.
7. Durán-Guerrero, E.