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Elsevier, Food Chemistry, (269), p. 264-275

DOI: 10.1016/j.foodchem.2018.06.145

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Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile

Journal article published in 2018 by Elsa Ferreira Vieira ORCID, Cristina Soares, Susana Machado, Manuela Correia ORCID, Maria João Ramalhosa, Maria Teresa Oliva-Teles, Ana Paula Carvalho, Valentina Fernandes Domingues, Filipa Antunes ORCID, Teresa Azevedo Cardoso Oliveira, Simone Morais ORCID, Cristina Delerue-Matos ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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