Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties

Overview of attention for article published in Journal of Applied Phycology, February 2019

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https://t.co/rT2ql0erp1 Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties Abstract This study aimed to investigate the chemical composition and physicochemical properties

06 Aug 2019

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https://t.co/qpsdcOhtVB Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties Abstract This study aimed to investigate the chemical composition and physicochemical properties

05 Feb 2019

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