The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.

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作者： Gabriele,Maiorano ; Francesca Anna,Ramires ; Miriana,Durante ; Ilaria Elena,Palamà ; Federica,Blando ; Gianluca,De Rinaldis ; Ezio,Perbellini ; Valeria,Patruno ; Carlo,Gadaleta Caldarola ; Santa,Vitucci ; Giovanni,Mita ; Gianluca,Bleve

关键词 Gracilaria gracilis bioactive compounds cytoxicity tests edible seaweeds fatty acids microbial starters novel food nutritional traits safety assessment

DOI 10.3390/foods11182811

PMID 36140940

发布时间 2024-09-04

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Foods (Basel, Switzerland)

2022年11卷18期

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The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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