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
A4  - Química Analítica
PY  - 2021
SN  - 1097-0010
SN  - 0022-5142
UR  - http://hdl.handle.net/10498/34495
AB  - BACKGROUND: The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different...
LA  - eng
KW  - green seaweed
KW  - volatile compounds
KW  - sensory analysis
KW  - MHSSE
KW  - cooking methods
TI  - Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties
DO  - 10.1002/jsfa.10705
ER  -