Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

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

Authors

Ferreira M., Salgado J.M., Fernandes H., Peres H., Belo I.

Date

2022-12-01

Source

Foods

DOI

https://doi.org/10.3390/foods11233864

EID

2-s2.0-85153352152