Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products
Publication details
Journal : Frontiers in Food Science and Technology , 2025
International Standard Numbers
:
Electronic
:
2674-1121
Publication type : Academic article
Links
:
DOI
:
doi.org/10.3389/frfst.2024.149...
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no