Khong, N. M.; Yusoff, F. M.; Jamilah, B.; Basri, M.; Maznah, I.; Chan, K. W.; Nishikawa, J. (2016). Nutritional composition and total collagen content of three commercially important edible jellyfish. Food Chemistry. 196: 953-960.

365068

10.1016/j.foodchem.2015.09.094 [view]

Khong, N. M.; Yusoff, F. M.; Jamilah, B.; Basri, M.; Maznah, I.; Chan, K. W.; Nishikawa, J.

2016

196: 953-960

Publication

Scyphozoa

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