Using a maturation process to develop the sensory profile of the red alga dulse (Palmaria palmata)

The ripening process is a common process used to enrich flavours and aromas of food products. It could be interessant for seaweed as well according to a norvegian study.
Share on facebook
Share on linkedin
Share on twitter
Share on email

Vous n'êtes pas autorisé à visionner cette page.

Inscrivez-vous à notre newsletter

Infos scientifiques, événements à venir, réglementation...

Autres articles

Keep
contact

small_c_popup-sensalg

Please, give us your email adress

You will recieved the white Paper by e-mail

small_c_popup-sensalg

remise à zéro

Purge les infos de segments du mail