Removal of heavy metals and enhancement of flavor from Sargassum fusiforme through sequential processing involving steaming, citric acid, and fermentation.

This study investigated the effects of steaming, citric acid washing, and microbial fermentation on heavy metal content and flavor in Sargassum fusiforme. The optimal processing combination (M-5 %ST-5)-sequential steaming (2 h), 0.64 % citric acid (7…

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