Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

标题
Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 115, Issue 2, Pages 501-508
出版商
Elsevier BV
发表日期
2008-12-26
DOI
10.1016/j.foodchem.2008.12.047

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