Quantitative proteomics and bioinformatics in seaweed food protein research: Evaluation of extraction methods, bioactive potential, and nutritional value.

Simon Gregersen Echers^*, Betül Yesiltas, Pedro Jesús García Moreno, Alireza Naseri, Susan Løvstad Holdt, Charlotte Jacobsen, Egon Bech Hansen, Michael Toft Overgaard

^*Corresponding author for this work

Research output: Contribution to conference without publisher/journal › Conference abstract for conference › Research › peer-review

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2021
Applying Quantitative Proteomics for Evaluation of Protein Quality, Nutritional Value, and Extraction Methods in Side-Streams of Industrial Carrageenan Production from the Red Seaweed Eucheuma denticulatum (Spinosum)
Gregersen Echers, S., Yesiltas, B., García Moreno, P. J., Naseri, A., Holdt, S. L., Jacobsen, C., Hansen, E. B., Marcatili, P. & Overgaard, M. T., 1 Oct 2021.
Research output: Contribution to conference without publisher/journal › Conference abstract for conference › Research › peer-review

Research output