Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions
Fuente: Trends in Food Science & Technology
Publication date: February 2025Source: Trends in Food Science & Technology, Volume 156Author(s): Renata Nolasco Braga-Souto, Monize Bürck, Monica Masako Nakamoto, Anna Rafaela Cavalcante Braga