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January 18, 2021FoodsOpen Access

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

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Authors

FSFini Sánchez‐GarcíaIHIgnacio HernándezVPVíctor Palacios

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Sánchez‐García et al. (2021) studied this question.

synapsesocial.com/papers/6a9d074ffd4bba7de8e68945https://doi.org/10.3390/foods10010181
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