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.

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DOI: 10.3390/FOODS11233864 GOOGLE SCHOLAR lock_openOpen access editor

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