From marine to fork: Effects of different cooking methods on the composition of sea lettuce

  1. Sánchez-García, F.
  2. Neira, M.J.
  3. Palacios, V.M.
  4. Roldán, A.M.
Revista:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Ano de publicación: 2024

Volume: 36

Tipo: Artigo

DOI: 10.1016/J.IJGFS.2024.100923 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus