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The fragrance and preference of eight various phototrophic microalgae species were investigated and also compared to 5 seaweeds to review their prospective as flavor components in plant-based fish and shellfish alternatives. To evaluate their efficiency, industrial seafood flavoring products were utilized as a referral throughout the sensory assessment and also their chemical odor-active and taste-active accounts were compared to those of the algae. Salina has possible as a plant-based seafood flavor due to its crab scent. https://www.runway-bookmarks.win/visit-the-site-16 |
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