Essays Edible seaweed for taste enhancement and salt replacement by enzymatic methods Post author By admin Post date 11/06/2021 Author: Ásta María Einarsdóttir School: University of Iceland Type: Doctoral dissertation 2014 Thesis link ← Antioxidant activity of phenolic fractions extracted from the brown algae Fucus vesiculosus in washed minced tilapia muscle → Development of probiotic fruit drinks
MatísMatís