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Characterizing and decoding the key odor compounds of Spi... | ResearchHub
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Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
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Authors
Xiao Jia
10 more
Xiao Jia
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Hongli Cui
8 more
•
Siyi Pan
Published
August 1, 2024
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Journal
Food Chemistry
Topics
Biology
Ecology
Computer Science
Chemistry
Organic Chemistry
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DOI
10.1016/j.foodchem.2024.140944
