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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 23

Mota: Artikulua

DOI: 10.3390/FOODS11233864 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus