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Publication details

Document type
Journal articles

Document subtype
Full paper

Title
Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

Participants in the publication
Rebeca André (Author)
BioISI - Biosystems & Integrative Sciences Institute
 Laura Guedes (Author)
BioISI - Biosystems & Integrative Sciences Institute
 Ricardo Melo (Author)
FACULDADE DE CIÊNCIAS DA UNIVERSIDADE DE LISBOA
 MARE
 Lia Ascensão (Author)
FACULDADE DE CIÊNCIAS DA UNIVERSIDADE DE LISBOA
 CESAM
 Rita Pacheco (Author)
INSTITUTO SUPERIOR DE ENGENHARIA DE LISBOA
 BioISI - Biosystems & Integrative Sciences Institute
 Pedro D. Vaz (Author)
FACULDADE DE CIÊNCIAS DA UNIVERSIDADE DE LISBOA
 CQB
 Maria Luísa Serralheiro (Author)
FACULDADE DE CIÊNCIAS DA UNIVERSIDADE DE LISBOA
 Dep. Química e Bioquímica
 BioISI
Date of Publication
2020-07-18

Where published
Foods

Publication Identifiers
ISSN - 2304-8158

Publisher
MDPI AG

Volume
9
Number
7

Starting page
955

Document Identifiers
DOI - https://doi.org/10.3390/foods9070955
URL - http://dx.doi.org/10.3390/foods9070955

Rankings
SCIMAGO Q1 (2020) - 0.774 - Food Science
SCIMAGO Q1 (2020) - 0.774 - Health Professions (miscellaneous)
SCIMAGO Q1 (2020) - 0.774 - Health (social science)
SCIMAGO Q1 (2020) - 0.774 - Plant Science


Export

APA
Rebeca André, Laura Guedes, Ricardo Melo, Lia Ascensão, Rita Pacheco, Pedro D. Vaz, Maria Luísa Serralheiro, (2020). Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus. Foods, 9, ISSN 2304-8158. eISSN . http://dx.doi.org/10.3390/foods9070955

IEEE
Rebeca André, Laura Guedes, Ricardo Melo, Lia Ascensão, Rita Pacheco, Pedro D. Vaz, Maria Luísa Serralheiro, "Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus" in Foods, vol. 9, 2020. 10.3390/foods9070955

BIBTEX
@article{47093, author = {Rebeca André and Laura Guedes and Ricardo Melo and Lia Ascensão and Rita Pacheco and Pedro D. Vaz and Maria Luísa Serralheiro}, title = {Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus}, journal = {Foods}, year = 2020, volume = 9 }