Processing and fermentation effects on kelp flavour: sensory profiles and flavour-active compounds
Authors:
- Pierrick StévantPSPierrick Stévant
- Dagbjørn SkipnesDSDagbjørn Skipnes
- Sophie JensenSJSophie Jensen
- Aðalheiður ÓlafsdóttirAÓAðalheiður Ólafsdóttir
- Rósa JónsdóttirRJRósa Jónsdóttir
- Randi SundRSRandi Sund
- Daniel Clayton-CuchDCDaniel Clayton-Cuch
- Hanne Aarslev JensenHJHanne Aarslev Jensen
- Valentina Natalia Figueroa HurtadoVHValentina Natalia Figueroa Hurtado
- Wenche Emblem LarssenWLWenche Emblem Larssen
Open Access
- 22 September 2026
- journal article
- Published by Elsevier in Future Foods
- Vol. 14
Abstract
No abstract availableFunding Information
- Norges Forskningsråd (326803)
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