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.
Revue:
Food Research International

ISSN: 1873-7145 0963-9969

Année de publication: 2017

Volumen: 99

Pages: 979-985

Type: Article

DOI: 10.1016/J.FOODRES.2017.03.043 GOOGLE SCHOLAR

Objectifs de Développement Durable