tipo
- journal article
Use of algae as food ingredient: sensory acceptance and commercial products
Documento
- doi:10.3389/frfst.2022.989801
- http://dx.doi.org/10.3389/frfst.2022.989801
- http://https://www.frontiersin.org/articles/10.3389/frfst.2022.989801/full?&utm_source=Email_to_authors_&utm_medium=Email&utm_content=T1_11.5e1_author&utm_campaign=Email_publication&field=&journalName=Frontiers_in_Food_Science_and_Technology&id=989801][doi:10.3389/frfst.2022.989801
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data de publicação
- 2022-01-01