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Peinado, I., Girón, J., Koutsidis, G. and Ames, J.M. (2014) Chemical Composition, Antioxidant Activity and Sensory Evaluation of Five Different Species of Brown Edible Seaweeds. Food Research International, 66, 36-44. https://doi.org/10.1016/j.foodres.2014.08.035

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