Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds
(2014)
Journal Article
© 2014. The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190-280. mg/g, NaCl 35.1-115.1. mg/g, protein 2.9-6.0. g/g, and fat 0.6-5.8. g/... Read More about Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds.