Short Term Decreases in Salinity, Combined with the Right Choice of Species, Can Allow for a More Nutritious Sea Lettuce Lipid Profile

AuthID
 P-00Z-9W3
5
Author(s)
Fort, A
·
Simon, C
·
Sulpice, R
Document Type
Article
Year published
2024
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 437
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37918163
Scopus: 2-s2.0-85175486003
Wos: WOS:001104597200001
Source Identifiers
ISSN: 0308-8146
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