Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of <i>Fucus vesiculosus</i>
<i>Fucus vesiculosus</i> is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on <i>F.vesiculosus</i> of different origins on what concerns its chemical constituents...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2020-07-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/9/7/955 |
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