Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore
Crossref DOI link: https://doi.org/10.1007/s10811-020-02169-2
Published Online: 2020-06-17
Published Print: 2020-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Milinovic, Jelena
Campos, Bruno
Mata, Paulina
Diniz, Mário
Noronha, João Paulo
Text and Data Mining valid from 2020-06-17
Version of Record valid from 2020-06-17
Article History
Received: 2 March 2020
Revised: 27 May 2020
Accepted: 27 May 2020
First Online: 17 June 2020