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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Udgivet i:Molecules
Main Authors: Pinheiro, Valentina F., Marçal, Catarina, Abreu, Helena, Lopes da Silva, José A., Silva, Artur M. S., Cardoso, Susana M.
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2019
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Article
Online adgang: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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