Ferreira, M.; Salgado, J.M.; Fernandes, H.; Peres, H.; Belo, I.
Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes. Foods 2022, 11, 3864.
https://doi.org/10.3390/foods11233864
AMA Style
Ferreira M, Salgado JM, Fernandes H, Peres H, Belo I.
Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes. Foods. 2022; 11(23):3864.
https://doi.org/10.3390/foods11233864
Chicago/Turabian Style
Ferreira, Marta, José Manuel Salgado, Helena Fernandes, Helena Peres, and Isabel Belo.
2022. "Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes" Foods 11, no. 23: 3864.
https://doi.org/10.3390/foods11233864
APA Style
Ferreira, M., Salgado, J. M., Fernandes, H., Peres, H., & Belo, I.
(2022). Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes. Foods, 11(23), 3864.
https://doi.org/10.3390/foods11233864