Study of the chemical composition of edible red macroalgae Grateloupia turuturu from Brittany (France)

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 913-917

  Denis, Claire ^a   Morançais, Michèle ^a   Li, Min ^a   Deniaud, Estelle ^a   Gaudin, Pierre ^a   Wielgosz Collin, Gaëtane ^a   Barnathan, Gilles ^a   Jaouen, Pascal ^a   Fleurence, Joël ^a  

^a UNIVERSITÉ DE NANTES   (France)

Author keywords

Dietary fibres; Fatty acids; Proteins; Proximate composition; Seasonal variation; Seaweeds

Indexed keywords

ICOSAPENTAENOIC ACID; PALMITIC ACID; PHYCOCYANIN; PHYCOERYTHRIN;

ARTICLE; CHEMICAL COMPOSITION; DIETARY FIBER; DRY WEIGHT; FATTY ACID ANALYSIS; FOOD COMPOSITION; FRANCE; GRATELOUPIA TURUTURU; HARVESTING; LIPID COMPOSITION; MACROALGA; PROTEIN CONTENT; SEASONAL VARIATION; SEAWEED; THALLUS;

ALGAE; GRATELOUPIA TURUTURU;

EID: 70449536478     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.047     Document Type: Article

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