Crossmark

Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris

Crossref DOI link: https://doi.org/10.1007/s10811-022-02731-0

Published Online: 2022-04-13

Published Print: 2022-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lafeuille, Bétina

Francezon, Nellie

Goulet, Charles

Perreault, Véronique

Turgeon, Sylvie L.

Beaulieu, Lucie https://orcid.org/0000-0001-8120-1039
Funding

Funding for this research was provided by:

Fonds de Recherche du Québec - Nature et Technologies
License Information

Text and Data Mining valid from 2022-04-13

Version of Record valid from 2022-04-13
More Information

Article History

Received: 10 January 2022

Revised: 15 March 2022

Accepted: 15 March 2022

First Online: 13 April 2022

Declarations

:

: The authors declare no conflicts of interest.

Document is current

Any future updates will be listed below