Characterisation of volatile organic compounds in Chlorella pyrenoidosa cultured with different selenium concentrations using E-nose, GC–IMS, GC–MS, and machine learning algorithms

Food Research International 2026

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Authors: Siyan Liu, Heyu Pan, Yanchao Mao, Feifei Wang, Na Zhang, Shuyi Li, Zhenzhou Zhu

DOI: 10.1016/j.foodres.2026.118729

Cited by: 2

References: 34

Fields of Study & Subjects

Algal biology and biofuel production Protein Hydrolysis and Bioactive Peptides Aquatic Ecosystems and Phytoplankton Dynamics

References 34