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Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients
Tanna, Bhakti, Brahmbhatt, Harshad R., Mishra, AvinashLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14266
Date:
October, 2019
File:
PDF, 466 KB
english, 2019