Freshness Quality and Shelf Life Evaluation of the Seaweed <i>Ulva rigida</i> through Physical, Chemical, Microbiological, and Sensory Methods by Fini Sánchez-García, Ignacio Hernández, Víctor M. Palacios, Ana M. Roldán

“…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. …”
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