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Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance

Nabila Rodríguez Valerón; Caroline Isabel Kothe; Diego Prado; Rasmus Munk; Pia M. Sörensen
International Journal of Gastronomy and Food Science · Vol. 38 · pp. 101057 · 2024
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume38
Pages101057
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2024.101057
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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