TY  - GEN 
AU  - Sánchez García, Josefa
AU  - Aytan, Mirzayeva
AU  - Roldán Gómez, Ana María
AU  - Castro Mejías, Remedios
AU  - Palacios Macías, Víctor Manuel
AU  - García Barroso, Carmelo
AU  - Durán Guerrero, Enrique
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2019
SN  - 1097-0010
SN  - 0022-5142
UR  - http://hdl.handle.net/10498/34493
AB  - BACKGROUND: Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with...
LA  - eng
KW  - green seaweed
KW  - volatile compounds
KW  - sensory analysis
KW  - MHSSE
KW  - storage
KW  - evolution
TI  - Evolution of Volatile Compounds and Sensory Characteristics of Edible Green Seaweed 2 (Ulva rigida) during Storage at Different Temperatures
DO  - 10.1002/jsfa.9808
ER  -