TY  - GEN 
AU  - Sánchez García, Josefa
AU  - Neira, M. José
AU  - Palacios Macías, Víctor Manuel
AU  - Roldán Gómez, Ana María
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2024
SN  - 1878-4518
SN  - 1878-450X
UR  - http://hdl.handle.net/10498/33196
AB  - The nutritional, functional and technological richness exhibited by seaweeds has encouraged in recent years their use for culinary purposes. Their broad range of colors, textures and flavors makes of them an ideal ingredient for the preparation of a...
LA  - eng
PB  - Elsevier
KW  - Ulva sp.
KW  - Seaweeds
KW  - Cooking
KW  - Quality
KW  - Time
KW  - Temperature
TI  - From marine to fork: Effects of different cooking methods on the composition of sea lettuce
DO  - 10.1016/J.IJGFS.2024.100923
ER  -