Brandão, M.; Marques, D.J.; Sousa, S.; Mateus, M.; Pinheiro, H.M.; da Fonseca, M.M.R.; Pires, C.; Nunes, M.L.; Marques, A.; Cesário, M.T.
Lactic Acid Bacteria and Yeast Fermentation to Improve the Nutritional Value of Ulva rigida. Mar. Drugs 2025, 23, 106.
https://doi.org/10.3390/md23030106
AMA Style
Brandão M, Marques DJ, Sousa S, Mateus M, Pinheiro HM, da Fonseca MMR, Pires C, Nunes ML, Marques A, Cesário MT.
Lactic Acid Bacteria and Yeast Fermentation to Improve the Nutritional Value of Ulva rigida. Marine Drugs. 2025; 23(3):106.
https://doi.org/10.3390/md23030106
Chicago/Turabian Style
Brandão, Marta, Diogo J. Marques, Sofia Sousa, MarÃlia Mateus, Helena M. Pinheiro, M. Manuela R. da Fonseca, Carla Pires, Maria Leonor Nunes, António Marques, and M. Teresa Cesário.
2025. "Lactic Acid Bacteria and Yeast Fermentation to Improve the Nutritional Value of Ulva rigida" Marine Drugs 23, no. 3: 106.
https://doi.org/10.3390/md23030106
APA Style
Brandão, M., Marques, D. J., Sousa, S., Mateus, M., Pinheiro, H. M., da Fonseca, M. M. R., Pires, C., Nunes, M. L., Marques, A., & Cesário, M. T.
(2025). Lactic Acid Bacteria and Yeast Fermentation to Improve the Nutritional Value of Ulva rigida. Marine Drugs, 23(3), 106.
https://doi.org/10.3390/md23030106