Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

Fucus vesiculosus is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on F.vesiculosus of different origins on what concerns its chemical constituents and final bioa...

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Detalles Bibliográficos
Autores principales: André, Rebeca, Guedes, Laura, Melo, Ricardo, Ascensão, Lia, Pacheco, Rita, Vaz, Pedro D., Serralheiro, Maria Luísa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404634/
https://www.ncbi.nlm.nih.gov/pubmed/32708417
http://dx.doi.org/10.3390/foods9070955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404634/
https://www.ncbi.nlm.nih.gov/pubmed/32708417
http://dx.doi.org/10.3390/foods9070955

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