An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

/en

Autores

Pina, A.L. Costa, A.R. Lage-Yusty, M.A. López-Hernández, J.

Año de publicación

2014

Publicado en

LWT - Food Science and Technology, 56(1)

Páginas

175-180

Link

https://www.sciencedirect.com/science/article/pii/S0023643813002922