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Daniel Clayton-Cuch

affiliation not provided to SSRN

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Scholarly Papers (1)

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Food processing and fermentation of the kelps Alaria esculenta and Saccharina latissima – effects on sensory properties and flavour-active compounds

Number of pages: 40 Posted: 05 Mar 2026
Pierrick Stévant, Dagbjørn Skipnes, Sophie Jensen, Aðalheiður Ólafsdóttir, Rósa Jónsdóttir, Randi Sund, Daniel Clayton-Cuch, Hanne Aarslev Jensen, Valentina Natalia Figueroa Hurtado and Wenche Emblem Larssen
affiliation not provided to SSRN, Nofima, Matís, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Technical University of Denmark, affiliation not provided to SSRN and affiliation not provided to SSRN
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Food Processing, Seaweed, Macroalgae, flavour, Sensory analysis, Chemometrics