Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics

作者：Xiao Jia, Hongli Cui, Song Qin, Jingnan Ren, Zhifeng Zhang, Qi An, Nawei Zhang, Jinchu Yang, Yongfeng Yang, Gang Fan, Siyi Pan · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140944 · 被引用次数：25 · 研究领域：Algal biology and biofuel production、Olfactory and Sensory Function Studies、Essential Oils and Antimicrobial Activity