Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis-Reference-Cited by-同舟云学术

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Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis

Published:2024-08 Issue: Volume:82 Page:103628
ISSN:2211-9264
Container-title:Algal Research
language:en
Short-container-title:Algal Research

Author:

Zhao Yue,Bai Mingkai,Qiu Dan,Zhang Jinku,Zhao Nana,Feng Guangxin,Wu Haohao,Zeng Mingyong,Obadina Adewale Olusegun

Publisher

Elsevier BV

Reference50 articles.

1. Microalgae-based products: food and public health;Ferreira de Oliveira;Future Foods,2022

2. Volatile components of a commercial sample of the blue-green algae Spirulina platensis;Aguero;J. Essent. Oil Res.,2003

3. Evaluation of the volatile composition and sensory properties of five species of microalgae;Van Durme;J. Agric. Food Chem.,2013

4. Potential of microalgae as flavoring agents for plant-based seafood alternatives;Coleman;Future Foods,2022

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