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

Any de publicació: 2022

Volum: 11

Número: 23

Tipus: Article

DOI: 10.3390/FOODS11233864 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus