Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes

AuthID
 P-00X-HZW
5
Author(s)
Ferreira, M
·
Salgado, JM
·
Fernandes, H
·
Belo, I
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 23, Páginas: 3864 (16)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Handle®
Google Scholar®
Publication Identifiers
Pubmed: 36496673
SCOPUS: 2-s2.0-85153352152
Wos: WOS:000896088700001
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