Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2020-08
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| Subjects: | Antioxidant capacity, Edible seaweeds, High pressure processing, Microbiota, Shelf life, |
| Online Access: | http://hdl.handle.net/10261/339382 https://api.elsevier.com/content/abstract/scopus_id/85084631947 |
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