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Journal: Foods, 2022
Volume: 11
Number: 3864

Article: Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes
Authors: by Marta Ferreira, José Manuel Salgado, Helena Fernandes, Helena Peres and Isabel Belo
Link: https://www.mdpi.com/2304-8158/11/23/3864

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