Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida-Reference-Cited by-同舟云学术

Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

Published:2015-11 Issue: Volume:186 Page:168-175
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Balbas Jessica,Hamid Nazimah,Liu Tingting,Kantono Kevin,Robertson John,White William Lindsey,Ma Qianli,Lu Jun^ORCID

Funder

School of Applied Sciences

Faculty of Health & Environmental Sciences

Auckland University of Technology

Wakatu Incorporation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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