Freshness quality and shelf life evaluation of the seaweed Ulva rigida through physical, chemical, microbiological, and sensory methods

  1. Sánchez-García, F.
  2. Hernández, I.
  3. Palacios, V.M.
  4. Roldán, A.M.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 1

Type: Article

DOI: 10.3390/FOODS10010181 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus