Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
Fini Sánchez-GarcíaAytan MirzayevaAna RoldánRemedios CastroVictor PalaciosCarmelo García-BarrosoEnrique Durán-GuerreroPublished in: Journal of the science of food and agriculture (2019)
In order to get a successful preservation of seaweeds and to maintain their marine character during storage, both temperature and time should be carefully controlled. © 2019 Society of Chemical Industry.
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