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Foods2022, 11(24), 3974;https://doi.org/10.3390/foods11243974

Journal: FoodsVolume: 11Number: 3974

Article: Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food

Authors:
Francesca Anna Ramires¹,
Gianluca Bleve^1,* and
Antonella Leone^1,3,4

Link: https://www.mdpi.com/2304-8158/11/24/3974

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