Study of the Seasonal Variations of the Fatty Acid Profiles of Selected Macroalgae

Due to the high consumption of fat-rich processed foods, efforts are being done to reduce their saturated fat (SFA) contents and replace it with polyunsaturated fatty acids (PUFA), creating a necessity to find alternative PUFA sources. Macroalgae, being a promising natural source of healthy food, ma...

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Detalles Bibliográficos
Autores principales: Pereira, Tatiana, Horta, André, Barroso, Sónia, Mendes, Susana, Gil, Maria M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510082/
https://www.ncbi.nlm.nih.gov/pubmed/34641350
http://dx.doi.org/10.3390/molecules26195807

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510082/
https://www.ncbi.nlm.nih.gov/pubmed/34641350
http://dx.doi.org/10.3390/molecules26195807

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