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

Figure 6.

Figure 6

Evolution of positive aromatic descriptors to fresh fish, crustacean, mollusk, seaweed, and coast/rock from Ulva rigida (UR) stored at 4 (a) and 16 °C (b) and evolution of negative aromatic descriptors to fresh grass, raw vegetables, cooked vegetables, rotten vegetables, cooked fish, dried/salted fish, fungi/mold, sludge, and strong/rotten odor stored at 4 (c) and 16 °C (d).