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Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

Caulerpa lentillifera is a type of green macroalga that is commonly consumed as fresh seaweed, particularly in Southeast Asia. The effects of different salt types and concentrations on C. lentillifera during brine processing were investigated using table, sea and flower salt at 10–30% levels. The co...

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Detalles Bibliográficos
Autores principales:	Pan-utai, Wanida, Satmalee, Prajongwate, Saah, Safiah, Paopun, Yupadee, Tamtin, Montakan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10671829/ https://www.ncbi.nlm.nih.gov/pubmed/38004252 http://dx.doi.org/10.3390/life13112112

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