Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9808
Abstract: BACKGROUND Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with… read more here.
Keywords: storage; seaweed ulva; green seaweed; sensory characteristics ... See more keywords
Variation in microbial populations and antibiotic resistance genes in mariculture sediments in the present of the seaweed Ulva fasciata and under selective pressure of oxytetracycline.
Sign Up to like & getrecommendations! Published in 2020 at "Ecotoxicology and environmental safety"
DOI: 10.1016/j.ecoenv.2020.111114
Abstract: The widely distributed seaweed Ulva fasciata has nutrient absorption abilities and can be used in the bioremediation of polluted maricultural environments. This study explored microbial community and antibiotic resistance gene (ARG) variation in mariculture sediments… read more here.
Keywords: variation; seaweed ulva; ulva fasciata; resistance ... See more keywords