TY  - GEN 
AU  - Sánchez García, Josefa
AU  - Hernández Carrero, Ignacio
AU  - Palacios Macías, Víctor Manuel
AU  - Roldán Gómez, Ana María
A4  - Biología
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2021
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/24564
AB  - In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy...
LA  - eng
PB  - MDPI
KW  - Ulva rigida
KW  - seaweeds
KW  - freshness
KW  - quality
KW  - shelf life
KW  - storage temperature
TI  - Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods
DO  - 10.3390/foods10010181
ER  -