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Effect of spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties

Published Online: 2026-02-02

Published Print: 2026-03

Authors

Kim, Yea Eun

Hwang, You Jung

Nam, Jin-Kyung

Jang, Hae Won https://orcid.org/0000-0002-4797-9880
Funding

Funding for this research was provided by:

Korea Institute of Marine Science and Technology promotion (RS-2024-00404977)
License Information

Text and Data Mining valid from 2026-02-02

Version of Record valid from 2026-02-02
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Article History

Received: 1 November 2025

Revised: 15 December 2025

Accepted: 22 December 2025

First Online: 2 February 2026

Declarations

:

: There are no conflict of interest to declare.

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