Study on Quality Changes of Kelp Gel Edible Granules during Storage

The kelp gel edible granules developed utilizing the gel properties of alginate are prone to quality deterioration if improperly stored during the storage process. This study comprehensively investigated the quality changes of kelp gel edible granules stored at 4 °C and 25 °C by evaluating indicator...

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Autores principales:	Tingru Chen, Ying Li, Yin Wang, Jicheng Chen, Lin’ao Fan, Zhiyu Liu
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2024-07-01
Colección:	Foods
Materias:	kelp gel edible granules storage quality changes
Acceso en línea:	https://www.mdpi.com/2304-8158/13/14/2267
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