Monteiro, P.; Lomartire, S.; Cotas, J.; Pacheco, D.; Marques, J.C.; Pereira, L.; Gonçalves, A.M.M.
Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry. Processes 2021, 9, 1953.
https://doi.org/10.3390/pr9111953
AMA Style
Monteiro P, Lomartire S, Cotas J, Pacheco D, Marques JC, Pereira L, Gonçalves AMM.
Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry. Processes. 2021; 9(11):1953.
https://doi.org/10.3390/pr9111953
Chicago/Turabian Style
Monteiro, Pedro, Silvia Lomartire, João Cotas, Diana Pacheco, João C. Marques, Leonel Pereira, and Ana M. M. Gonçalves.
2021. "Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry" Processes 9, no. 11: 1953.
https://doi.org/10.3390/pr9111953
APA Style
Monteiro, P., Lomartire, S., Cotas, J., Pacheco, D., Marques, J. C., Pereira, L., & Gonçalves, A. M. M.
(2021). Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry. Processes, 9(11), 1953.
https://doi.org/10.3390/pr9111953