Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

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Authors: Antonella Leone, Raffaella Marina Lecci, Giacomo Milisenda, Stefano Piraino

Journal title: European Food Research and Technology

Journal number: 245/8

Journal publisher: Springer Verlag

Published year: 2019

Published pages: 1611-1627

DOI identifier: 10.1007/s00217-019-03248-6

ISSN: 1438-2377