An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

Authors

Pina, A.L. Costa, A.R. Lage-Yusty, M.A. López-Hernández, J.

Year of publication

2014

Published in

LWT - Food Science and Technology, 56(1)

Pages

175-180

Link

https://www.sciencedirect.com/science/article/pii/S0023643813002922