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Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes.
Ferreira, Marta; Salgado, José Manuel; Fernandes, Helena; Peres, Helena; Belo, Isabel.
Afiliación
  • Ferreira M; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Salgado JM; LABBELS-Associate Laboratory, 4710-057 Braga, Portugal.
  • Fernandes H; Biotecnia Group, Department of Chemical Engineering, Campus Agua, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain.
  • Peres H; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Belo I; LABBELS-Associate Laboratory, 4710-057 Braga, Portugal.
Foods ; 11(23)2022 Nov 30.
Article en En | MEDLINE | ID: mdl-36496673
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Portugal
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Portugal