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Potential of Microalgae As Flavoring Agents for Plant-Based Seafood Alternatives

Bert Coleman, Christof Van Poucke,Bavo Dewitte,Ann Ruttens,Tanja Moerdijk-Poortvliet,Christos Latsos,Koen De Reu,Lander Blommaert,Barbara Duquenne,Klaas Timmermans,Jasper van Houcke,Koenraad Muylaert,Johan Robbens

FUTURE FOODS（2022）

Cited 12|Views0
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Key words
Algae,Seafood,Flavor,Umami,Plant-based ingredient,Sensory evaluation
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