Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (
Flavor compounds
Nutritional composition
Physico-chemical properties
Processing
Seaweed
Sensory analysis
Storage
Volatile compounds
Journal
Data in brief
ISSN: 2352-3409
Titre abrégé: Data Brief
Pays: Netherlands
ID NLM: 101654995
Informations de publication
Date de publication:
Dec 2020
Dec 2020
Historique:
received:
11
08
2020
revised:
17
09
2020
accepted:
18
09
2020
entrez:
7
10
2020
pubmed:
8
10
2020
medline:
8
10
2020
Statut:
epublish
Résumé
The data article refers to the paper "Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (
Identifiants
pubmed: 33024802
doi: 10.1016/j.dib.2020.106343
pii: S2352-3409(20)31236-1
pmc: PMC7528191
doi:
Types de publication
Journal Article
Langues
eng
Pagination
106343Informations de copyright
© 2020 The Author(s).
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships which have, or could be perceived to have, influenced the work reported in this article.
Références
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pubmed: 13671378
J Vis Exp. 2009 Aug 03;(30):
pubmed: 19684561
Food Res Int. 2017 Sep;99(Pt 3):1002-1010
pubmed: 28865610
Anal Biochem. 1985 Oct;150(1):76-85
pubmed: 3843705