Volatile compounds and odour characteristics during...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 01 Vol. 118

Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting

López-Pérez, Olga, del Olmo, Ana, Picon, Antonia, Nuñez, Manuel
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Volume:
118
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108710
Date:
January, 2020
File:
PDF, 1.97 MB
english, 2020
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