Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbi...
Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Contents
Caulerpa lentillifera is a type of green macroalga that is commonly consumed as fresh seaweed, particularly in Southeast Asia. The effects of different salt types and concentrations on C. lentillifera during brine processing were investigated using table, sea and flower salt at 10–30% levels. The colour and texture of C. lentillifera varied across...
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Full title
Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties
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TN_cdi_doaj_primary_oai_doaj_org_article_dd3446c4b103408b9e710dd3bdaad249
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_dd3446c4b103408b9e710dd3bdaad249
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ISSN
2075-1729
E-ISSN
2075-1729
DOI
10.3390/life13112112
