Cite
HARVARD Citation
Nie, J. et al. (2022). A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms. Trends in food science & technology. pp. 15-27. [Online].
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Nie, J. et al. (2022). A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms. Trends in food science & technology. pp. 15-27. [Online].