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High-value compounds from the molluscs of marine and estuarine ecosystems as prospective functional food ingredients: An overview
Extensive biodiversity and availability of marine and estuarine molluscs, along with their their wide-range of utilities as food and nutraceutical resources developed keen attention of the food technologists and dieticians, particularly during the recent years. The current review comprehensively sum...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier Ltd.
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7457972/ https://www.ncbi.nlm.nih.gov/pubmed/33233216 http://dx.doi.org/10.1016/j.foodres.2020.109637 |