Composition and In Vitro Antioxidant Effects of Jellyfish Catostylus Tagi from Sado Estuary (Sw Portugal)

AuthID
 P-003-QT5
6
Author(s)
Costa, IM
·
Tipo de Documento
Article
Year published
2009
Publicado
in JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, ISSN: 1049-8850
Volume: 18, Número: 1-2, Páginas: 90-107 (18)
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Publication Identifiers
SCOPUS: 2-s2.0-77649263805
Wos: WOS:000265157100010
Source Identifiers
ISSN: 1049-8850
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