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Physicochemical Changes of Air-Dried and Salt-Processed Ulva rigida over Storage Time
The impact of air-drying at 25 °C, brining at 25%, and dry-salting (at 28% and 40%) on the quality and nutritional parameters of Ulva rigida were evaluated over six months of storage. Overall, the main changes occurred in physical aspects during storage time, with U. rigida intensifying its yellow/b...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6720488/ https://ncbi.nlm.nih.gov/pubmed/31443147 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24162955 |
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