Comparative evaluation of amino acid profiles, fatty acid compositions, and nutritional value of two varieties of head water Porphyra yezoensis: “Jianghaida No. 1” and “Sutong No.1”

Author:

Guan Bin,Sun Yuyan,Liu Xuxiao,Zhong Chongyu,Li Desheng,Shan Xin,Hui Xingxing,Lu Chaofa,Huo Yujia,Sun Runkai,Wei Min,Zheng Wei

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Jiangsu Postdoctoral Research Foundation

Jiangsu Association for Science and Technology

China Postdoctoral Science Foundation

National College Students Innovation and Entrepreneurship Training Program

Publisher

Elsevier BV

Reference41 articles.

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2. Nutritional and healthy value of chemical constituents obtained from patagonian squid (Doryteuthis gahi) by-products captured at different seasons;Aubourg;Foods (Basel, Switzerland),2021

3. The role of eicosapentaenoic acid in reducing important cardiovascular events, including coronary revascularization;Bhatt;Progress in Cardiovascular Diseases,2021

4. Sensory and fatty acid analyses of two Atlantic species of Porphyra (Rhodophyta);Blouin;Journal of Applied Phycology,2006

5. Glutamic acid: Biological activity and applications;Chen;Journal of Biotechnology,2021

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