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Fatty acids, total lipid, protein and ash contents of processed edible seaweeds

Year: 2003

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2003.08.001

Authors: D.I. Sánchez-Machado, J. López-Cervantes, J. López-Hernández, P. Paseiro-Losada

Institution: Universidade de Santiago de Compostela

Language: English

Topic: Seaweed-derived Bioactive Compounds

Subfield: Aquatic Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Zero hunger

Open Access status: closed

Funder: Xunta de Galicia

OpenAlex ID: W2045346738

FWCI: 4.579

Cites: 27

Cited by: 595

Related to: 10