Chemical and Nutritional Compositions and in vitro Digestibility of Brown and Green Seaweed in Southern Oman-Reference-Cited by-同舟云学术

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Chemical and Nutritional Compositions and in vitro Digestibility of Brown and Green Seaweed in Southern Oman

Published:2022-02-15 Issue:2 Volume:21 Page:353-359
ISSN:1682-3974
Container-title:Asian Journal of Plant Sciences
language:
Short-container-title:Asian J. of Plant Sciences

Author:

Al-Souti Ahmed,Gallardo Wenresti,Claereboud Michel

Publisher

Science Alert

Subject

Plant Science,Agronomy and Crop Science

Link

https://www.scialert.net/fulltext/?doi=ajps.2022.353.359

Reference31 articles.

1. The carotenoid fucoxanthin from brown seaweed affects obesity

2. Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

3. Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source

4. Seaweeds as nutritional supplements: Analysis of nutritional profile, physicochemical properties and proximate composition of G. acerosa and S. wightii

5. Antioxidant properties of four edible algae harvested in the Noto Peninsula, Japan

Cited by 1 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

1. Algal proteins, peptides and amino acids;Functional Ingredients from Algae for Foods and Nutraceuticals;2023

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