Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity

出版年份 2020 全文链接

标题

作者

关键词

Edible seaweeds, High pressure processing, Microbiota, Shelf life, Antioxidant capacity

出版物

Volume 49, Issue -, Pages 101938

出版商

Elsevier BV

发表日期

2020-05-19

DOI

10.1016/j.algal.2020.101938

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