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Argentine squid (Illex argentinus): A source of mycosporine-like amino acids with antioxidant properties

Rocío Isla Naveira; Luis I. Granone; Agueda E. Massa; María Sandra Churio
Food Chemistry · Vol. 438 · pp. 137955 · 2024

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-04-01
Publication Year2024
Volume438
Pages137955
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137955
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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