In vitro protein digestibility assessment in edible seaweeds: Methodological approach and species comparison.
- DOI
- 10.1016/j.foodres.2026.120458
- Published
- 2026 Nov 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120458,
title = {In vitro protein digestibility assessment in edible seaweeds: Methodological approach and species comparison.},
author = {Díaz-Piñero L and Correa Y and Bojorges H and Martínez JC and Recio I and López-Rubio A and Martínez-Sanz M},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120458},
url = {https://doi.org/10.1016/j.foodres.2026.120458}
}RIS
TY - JOUR TI - In vitro protein digestibility assessment in edible seaweeds: Methodological approach and species comparison. AU - Díaz-Piñero L AU - Correa Y AU - Bojorges H AU - Martínez JC AU - Recio I AU - López-Rubio A AU - Martínez-Sanz M PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120458 UR - https://doi.org/10.1016/j.foodres.2026.120458 ER -
APA
L, D., Y, C., H, B., JC, M., I, R., A, L., & M, M. (2026). In vitro protein digestibility assessment in edible seaweeds: Methodological approach and species comparison.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120458
Source records
- pubmed · retrieved 2026-09-26T13:03:57.581Z