Author:
Figueroa Valentina,Bunger Andrea,Ortiz Jaime,Aguilera José Miguel
Funder
Fondo Nacional de Desarrollo Científico y Tecnológico
Technological Centers of Excellence with Basal Financing ANID-Chile to the Cape Horn International Center
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Aquatic Science
Reference86 articles.
1. Aguilera JM (2021) Seaweeds from Chile on the Table. Pontificia Universidad Católica, Santiago
2. Aguirre ME, Owens CM, Miller RK, Alvarado CZ (2018) Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poult Sci 97:1456–1461
3. Amorim K, Lage-Yusty M, López-Hernandez J (2012) Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing. CYTA J Food 10:321–324
4. Anantharaman P, Parthiban C, Saranya C, Girija K, Hemalatha A, Suresh M (2013) Biochemical composition of some selected seaweeds from Tuticorin coast. Adv Appl Sci Res 4:362–366
5. Ansari S, Maftoon-Azad N, Farahnaky A, Hosseini E, Badii F (2014) Effect of moisture content on textural attributes of dried figs. Int Agrophysics 28:403–412
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献