Physicochemical Changes of Air-Dried and Salt-Processed Ulva rigida over Storage Time

The impact of air-drying at 25 °C, brining at 25%, and dry-salting (at 28% and 40%) on the quality and nutritional parameters of Ulva rigida were evaluated over six months of storage. Overall, the main changes occurred in physical aspects during storage time, with U. rigida intensifying its yellow/b...

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Detalles Bibliográficos
Autores principales: Pinheiro, Valentina F., Marçal, Catarina, Abreu, Helena, Lopes da Silva, José A., Silva, Artur M. S., Cardoso, Susana M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720488/
https://www.ncbi.nlm.nih.gov/pubmed/31443147
http://dx.doi.org/10.3390/molecules24162955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720488/
https://www.ncbi.nlm.nih.gov/pubmed/31443147
http://dx.doi.org/10.3390/molecules24162955

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