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Critical Reviews in Food Science and Nutrition|July 9, 2024
The green seaweed Ulva: tomorrow's "wheat of the sea" in foods, feeds, nutrition, and biomaterialsLaurie C Hofmann, Sylvia Strauss, Muki Shpigel, et al.The Science of the Total Environment|June 14, 2023
Levelling-up rhodolith-bed science to address global-scale conservation challengesFernando Tuya, Nadine Schubert, Julio Aguirre, et al.Pageof 2