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. 2021 Jan 18;10(1):181. doi: 10.3390/foods10010181

Figure 5.

Figure 5

Evolution of appearance and flavor descriptors to global evaluation, color intensity, brightness, fishy flavor, vegetable flavor, and flavor intensity from Ulva rigida (UR) stored at 4 (a) and 16 °C (b) and evolution of tactile mouthfeel and touch descriptors to chewiness, persistence, hardness, stickiness, and elasticity stored at 4 (c) and 16 °C (d).