Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods

  1. López-Hortas, L.
  2. Caleja, C.
  3. Pinela, J.
  4. Petrović, J.
  5. Soković, M.
  6. Ferreira, I.C.F.R.
  7. Torres, M.D.
  8. Domínguez, H.
  9. Pereira, E.
  10. Barros, L.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2022

Volume: 383

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2022.132450 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus