Chemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata

Chemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 83, October 2018, Pages 348-354

Inmaculada Mateos-Aparicio, Giulia Martera, Isabel Goñi, María-José Villanueva-Suárez, Araceli Redondo-Cuenca,