Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties.
Fini Sánchez-GarcíaAytan MirzayevaAna RoldánRemedios Castro-MejíasVíctor PalaciosCarmelo G BarrosoEnrique Durán-GuerreroPublished in: Journal of the science of food and agriculture (2020)
In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry.
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