Evaluation of the seaweeds Chondrus crispus and Ulva lactuca as functional ingredients in gilthead seabream (Sparus aurata)
Inês Guerreiro(Universidade do Porto), Helena Perés(Universidade do Porto), Ana Couto(Universidade do Porto), Filipe Coutinho(Universidade do Porto), Sara Sousa(Instituto Superior de Contabilidade e Administracao do Porto), Rui Magalhães(Universidade do Porto), Cristina Delerue‐Matos(Rede de Química e Tecnologia), Valentina F. Domingues(Instituto Superior de Contabilidade e Administracao do Porto), Aires Oliva‐Teles(Universidade do Porto)
Cited by 63
Related Papers
Temperature and dietary carbohydrate level effects on performance and metabolic utilisation of diets in European sea bass (Dicentrarchus labrax) juveniles
|Aquaculture|2007|234
Dietary protein requirements of fish – a meta‐analysis
|Reviews in Aquaculture|2019|168
Effect of extraction method and solvent system on the phenolic content and antioxidant activity of selected macro- and microalgae extracts
|Journal of Applied Phycology|2019|142
Effect of water temperature and dietary starch on growth and metabolic utilization of diets in gilthead sea bream (Sparus aurata) juveniles
|Comparative Biochemistry and Physiology Part A Molecular & Integrative Physiology|2008|110