HIGHLIGHTS
- who: Anna u00deu00f3ra Hru00f3lfsdu00f3ttir and colleagues from the Faculty of Science and Nutrition, University of, Aragata, have published the article: Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing, in the Journal: (JOURNAL)
- what: The aim of this study was to evaluate the chemical composition and antioxidant activity of Ascophyllum nodosum and its produce, as affected by seasonal variation, and to assess the feasibility of developing alternative processes and high-quality side products in a sustainable manner without affecting the buyers` desired chemical composition of the commercial seaweed meal. In the present . . .
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