Valuable compounds in macroalgae extracts
- Autor
- ANDRADE, Paula B1 ; BARBOSA, Mariana1 ; PEDRO MATOS, Rui1 ; LOPES, Graciliana1 ; VINHOLES, Juliana1 ; MOUGA, Teresa2 ; VALENTAO, Patricia1
[1] REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira No 228, 4050-313 Porto, Portugal
[2] GIRM ― Marine Resources Research Group, School of Tourism and Maritime Technology, Polytechnic Institute of Leiria, Santuário N.' Sra. dos Remédios, Apartado 126, 2524-909 Peniche, Portugal - Fuente
Food chemistry. 2013, Vol 138, Num 2-3, pp 1819-1828, 10 p ; ref : 1 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Bioactivity Fatty acids Macroalgae Phloroglucinol Polyols Sterols
- Palabra clave (fr)
- Acide gras Extrait Phloroglucinol Polyol Stérol Additif alimentaire Edulcorant Lipide
- Palabra clave (in)
- Fatty acids Extract Phloroglucinol Polyol Sterol Food additive Sweetener Lipids
- Palabra clave (es)
- Acido graso Extracto Floroglucinol Poliol Esterol Aditivo alimentario Edulcorante Lípido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26905142
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2012.11.081 
https://dx.doi.org/10.1016/j.foodchem.2012.11.081
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