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Marta V. Freitas, Leonardo G. Inácio, Mendelson Martins, Clélia Afonso, Leonel Pereira and Teresa Mouga
Macroalgae have been regarded as a natural food source since ancient times, their nutritional value being not only proven by recent studies, but also triggering further in-depth research efforts on the matter. The present study aims to provide an insight...
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Marta V. Freitas, Teresa Mouga, Ana Patrícia Correia, Clélia Afonso and Teresa Baptista
The red seaweed Gracilaria gracilis is a widely cultivated species known for its high agar content. It is also an important source of proteins, minerals, and vitamins. The chemical profile of seaweed depends on the cultivation methods used and the growin...
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Clélia Afonso, Ana Patrícia Correia, Marta V. Freitas, Teresa Mouga and Teresa Baptista
To obtain extracts of the red seaweed Gracilaria gracilis that have antimicrobial and antioxidant properties for incorporation as an additive in fish feed.
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