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Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GC×GC-TOFMS-O and UPLC-MS/MS

Xiao Jia; Jingnan Ren; Qi An; Gang Fan; Hongli Cui; Song Qin; Jinchu Yang; Shaoqian Cao; Siyi Pan
Food Chemistry · Vol. 489 · pp. 144962 · 2025

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-10-01
Publication Year2025
Volume489
Pages144962
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144962
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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