Evaluation of the chemical composition and nutritional potential of brown macroalgae commercialised in China
Weihao Meng, Taihua Mu, Hongnan Sun, Marco García‐Vaquero
Topics & Concepts
PolyphenolFood scienceComposition (language)Polyunsaturated fatty acidAntioxidantChemistryAmino acidFunctional foodEssential amino acidChemical compositionFood composition dataBiological valueBotanyFatty acidBiologyBiochemistryOrange (colour)PhilosophyOrganic chemistryLinguisticsSeaweed-derived Bioactive CompoundsMoringa oleifera research and applicationsFluoride Effects and Removal