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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

Author(s)

Fort, A

Monteiro, JP

Simon, C

Domingues, MR

Sulpice, R

Tipo de Documento

Article

Year published

2024

Publicado

in FOOD CHEMISTRY, ISSN: 0308-8146

Volume: 437

Indexing

Wos^®

Scopus^®

Pubmed^®

Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.foodchem.2023.137865

Pubmed: 37918163

SCOPUS: 2-s2.0-85175486003

Wos: WOS:001104597200001

Source Identifiers

ISSN: 0308-8146

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

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

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