Cargando…
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: D...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Netherlands
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9542477/ https://www.ncbi.nlm.nih.gov/pubmed/36249348 http://dx.doi.org/10.1007/s10811-022-02848-2 |