Nutritional and techno-functional properties of the brown seaweed

Author:

Tagliapietra Bruna Lago,Salvador-Reyes Rebeca,Pinto Camila Costa,de Souza Sergio Michielon,Pallone Juliana Azevedo Lima,de Araújo Bezerra Jaqueline,Moreira Mar Josiana,Aparecido Sanches Edgar,Clerici Maria Teresa Pedrosa Silva

Publisher

Elsevier BV

Reference55 articles.

1. Afonso, N. C., Catarino, M. D., Silva, A. M. S., & Cardoso, S. M. (2019). Brown Macroalgae as Valuable Food Ingredients. Doi: 10.3390/antiox8090365.

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4. Current status of the algae production industry in Europe: An emerging sector of the blue bioeconomy;Araújo;Frontiers in Marine Science,2021

5. Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study;Ayustaningwarno;Food Research International,2021

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