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Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia
The increasing demand for healthy, natural, and sustainable food led scientists to take advantage of marine resources and promote interest in culinary and the use of algae that give a variety of colours, textures and flavours from the seaweed. However, few studies have been done on the effect of cul...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9073029/ https://www.ncbi.nlm.nih.gov/pubmed/35531159 http://dx.doi.org/10.1016/j.sjbs.2021.12.006 |