Amino acids, fatty acids, and dietary fibre in edible seaweed products

Author:

Dawczynski Christine,Schubert Rainer,Jahreis Gerhard

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. D-A-C-H (2000). Referenzwerte für die Nährstoffzufuhr. Umschau/Braus GmbH Frankfurt am Main. 1. Auflage.

3. Quantitative Determination of Tryptophan in compound feeds and feed ingredients by HPLC;Degussa;Feedback,1998

4. Modulatory effects of dietary lipids on immune system functions;De Pablo;Immunology and Cell Biology,2000

5. ω-3 fatty acids and 5-y risks of death and cardiovascular disease events in patients with coronary artery disease;Erkkilä;American Journal of Clinical Nutrition,2003

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