Nutritional composition of edible seaweed Gracilaria changgi
- 1 January 2000
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 68 (1) , 69-76
- https://doi.org/10.1016/s0308-8146(99)00161-2
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UKFood Chemistry, 1995
- Seaweed in food products: biochemical and nutritional aspectsTrends in Food Science & Technology, 1993
- FATTY ACID DISTRIBUTION AMONG SOME RED ALGAL MACROPHYTES1Journal of Phycology, 1992
- Carotenoid composition and content of Malaysian vegetables and fruits by the AOAC and HPLC methodsFood Chemistry, 1991
- A review of Gracilaria farmingAquaculture, 1989
- Seaweed: Chemical composition and potential food usesFood Reviews International, 1989
- Physical Properties of Agar Gel from Gracilaria (Rhodophyta) of the PhilippinesBotanica Marina, 1988
- Effects of aeration period on the productivity and agar quality of Gracilaria sp.Aquaculture, 1987
- Rapid analysis of amino acids using pre-column derivatizationJournal of Chromatography B: Biomedical Sciences and Applications, 1984
- Comparative nutritive value and amino acid content of triticale, wheat, and ryeJournal of Agricultural and Food Chemistry, 1978