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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |