Brine-Processed <i>Caulerpa lentillifera</i> Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

Brine-Processed <i>Caulerpa lentillifera</i> Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

<i>Caulerpa lentillifera</i> 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...

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Bibliographic Details
Main Authors: Wanida Pan-utai, Prajongwate Satmalee, Safiah Saah, Yupadee Paopun, Montakan Tamtin
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Life
Subjects:
macroalgae
<i>Caulerpa</i>
brine
salt
storage
properties
Online Access:https://www.mdpi.com/2075-1729/13/11/2112

Internet

https://www.mdpi.com/2075-1729/13/11/2112

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