Variation in the Biochemical Composition of the Edible Seaweed <i>Grateloupia turuturu</i> Yamada Harvested from Two Sampling Sites on the Brittany Coast (France): The Influence of Storage Method on the Extraction of the Seaweed Pigment R-Phycoerythrin

<table><i>Grateloupia turuturu</i> thalli collected from two different sites: A and B. (a) Morphological observation of thallus from A. (b) Morphological observation of thallus from B. (c) Transversal section of A thallus. (d) Transversal section of B thallus.</table>

Journal of Chemistry

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Figure 3

Figure 3: Variation in the Biochemical Composition of the Edible Seaweed <i>Grateloupia turuturu</i> Yamada Harvested from Two Sampling Sites on the Brittany Coast (France): The Influence of Storage Method on the Extraction of the Seaweed Pigment R-Phycoerythrin 

Figure 3 | Variation in the Biochemical Composition of the Edible Seaweed Grateloupia turuturu Yamada Harvested from Two Sampling Sites on the Brittany Coast (France): The Influence of Storage Method on the Extraction of the Seaweed Pigment R-Phycoerythrin 