Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes

  1. Ferreira, M.
  2. Salgado, J.M.
  3. Fernandes, H.
  4. Peres, H.
  5. Belo, I.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2022

Volume: 11

Número: 23

Tipo: Artigo

DOI: 10.3390/FOODS11233864 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus