Sánchez-García, F.; Hernández, I.; Palacios, V.M.; Roldán, A.M.
Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods. Foods 2021, 10, 181.
https://doi.org/10.3390/foods10010181
AMA Style
Sánchez-García F, Hernández I, Palacios VM, Roldán AM.
Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods. Foods. 2021; 10(1):181.
https://doi.org/10.3390/foods10010181
Chicago/Turabian Style
Sánchez-García, Fini, Ignacio Hernández, Víctor M. Palacios, and Ana M. Roldán.
2021. "Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods" Foods 10, no. 1: 181.
https://doi.org/10.3390/foods10010181
APA Style
Sánchez-García, F., Hernández, I., Palacios, V. M., & Roldán, A. M.
(2021). Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods. Foods, 10(1), 181.
https://doi.org/10.3390/foods10010181