Comparative evaluation of the flavor characteristics and nutritional value of different varieties of Gracilariopsis lemaneiformis by sensory flavor chemistry

作者：Na Zhou, Mengyao Zhao, Xue Sun, Chaoyang Hu, Nianjun Xu · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102332 · 被引用次数：5 · 研究领域：Seaweed-derived Bioactive Compounds、Algal biology and biofuel production、Food Quality and Safety Studies

-fatty acid content. In conclusion, NB-18 stands out as a nutrient-rich, high-protein seaweed with excellent flavor and considerable market value, providing a strong basis for future large-scale promotion and cultivation.