Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

  1. Ortiz, J.
  2. Romero, N.
  3. Robert, P.
  4. Araya, J.
  5. Lopez-Hernández, J.
  6. Bozzo, C.
  7. Navarrete, E.
  8. Osorio, A.
  9. Rios, A.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2006

Volume: 99

Issue: 1

Pages: 98-104

Type: Article

DOI: 10.1016/J.FOODCHEM.2005.07.027 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus