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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2022

Volumen: 11

Número: 23

Type: Article

DOI: 10.3390/FOODS11233864 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus