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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

Antoine Fort; João P. Monteiro; Clara Simon; M. Rosário Domingues; Ronan Sulpice
Food Chemistry · Vol. 437 · pp. 137865 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-03-01
Publication Year2024
Volume437
Pages137865
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137865
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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