Impact of pickling and brining on the perceptual and nutritional characteristics of sea lettuce (Ulva fenestrata)
Seaweed is a promising candidate as a healthy, tasty, and sustainable future food in Western cultures, but currently lacks gastronomic applications in these settings. Therefore, this study aimed to refine the green seaweed Ulva fenestrata into sustainable, nutritious, and appealing food products and...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2026-06-01
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| Серія: | Future Foods |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2666833526000158 |
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