| Bio: |
The aroma and taste of 8 different phototrophic microalgae types were explored as well as compared with 5 seaweeds to review their possible as flavor components in plant-based fish and shellfish alternatives. To assess their performance, commercial seafood flavor items were made use of as a recommendation during the sensory assessment and also their chemical odor-active and also taste-active profiles were compared to those of the algae. Salina has possible as a plant-based fish and shellfish flavoring as a result of its crab aroma. https://artmight.com/user/profile/756440 |
