menu
Premium.

Preparation of nori enriched with free amino acids by fermentation with koji

Only few fermented seaweed products have been developed so far, but scientists have recently studied algae as a fermentation starter.

Vous n'êtes pas autorisé à visionner cette page.

Subscribe to our Sensalg’ newsletter

Scientific updates, coming events, regulation...

Autres articles

The white Paper from Mrs. Hélène Marfaing

The current role of algae in the food industry.

Yes, I want it !
©2019 – All rights reserved ACT food Bretagne : 2 bis, rue Jean Rostand 22440 Ploufragan – Legal – Terms of sales – Privacy Policy

Keep
contact

Connect
Contact us

Your
scientific
resources

Your
sensalg’

Our
ecosystem

SUBSCRIPTION

Subscribe to obtain all the information

Freemium

A free account to obtain the latest scientific data and numerous innovation areas. More info

Premium

An annual membership to access exclusive services: online training, practical workshops, consultancy, business networking… More info

small_c_popup-sensalg

Please, give us your email adress

You will recieved the white Paper by e-mail

small_c_popup-sensalg

remise à zéro

Purge les infos de segments du mail