Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes
- Ferreira, M.
- Salgado, J.M.
- Fernandes, H.
- Peres, H.
- Belo, I.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2022
Ausgabe: 11
Nummer: 23
Art: Artikel
