Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS

  1. Agregán, R.
  2. Munekata, P.E.S.
  3. Franco, D.
  4. Dominguez, R.
  5. Carballo, J.
  6. Lorenzo, J.M.
Journal:
Food Research International

ISSN: 1873-7145,  0963-9969

Year of publication: 2017

Volume: 99

Pages: 979-985

Type: Article

DOI: 10.1016/J.FOODRES.2017.03.043 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus