Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

HIGHLIGHTS

• who: Cristina M. R. Rocha from the Autonomous University of Chihuahua, Mexico have published the research work: Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs, in the Journal: (JOURNAL)
• what: The aim of this study was to investigate the potential of micro- and macroalgae to be used as flavor ingredients in plant-based shrimp alternatives. The study focused on cooked algae and/or their cooking water to benchmark with shrimp-based foods, and their VOCs were compared with the . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or E-mail:

  If you don't have an account, you can create one here.