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Journal: Foods, 2021
Volume: 10
Number: 181

Article: Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods
Authors: by Fini Sánchez-García, Ignacio Hernández, Víctor M. Palacios and Ana M. Roldán
Link: https://www.mdpi.com/2304-8158/10/1/181

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