Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers’ acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, the scientific literature present a very limited number of studies on the vola...

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Detalles Bibliográficos
Autores principales: Moran, Lara, Bou, Gemma, Aldai, Noelia, Ciardi, Martina, Morillas-España, Ainoa, Sánchez-Zurano, Ana, Barron, Luis Javier R., Lafarga, Tomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8901680/
https://www.ncbi.nlm.nih.gov/pubmed/35256666
http://dx.doi.org/10.1038/s41598-022-07677-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8901680/
https://www.ncbi.nlm.nih.gov/pubmed/35256666
http://dx.doi.org/10.1038/s41598-022-07677-4

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