Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1188-1192

  Zhong, Ying ^a   Khan, Muhammad Ahmad ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidant activity; Composition; Cucumaria frondosa; Sea cucumber

Indexed keywords

CUCUMARIA; CUCUMARIA FRONDOSA; HOLOTHUROIDEA;

AMINO ACID; ANTIOXIDANT; FATTY ACID; PHENOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; CUCUMARIA; FOOD HANDLING; METHODOLOGY;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; CUCUMARIA; FATTY ACIDS; FOOD HANDLING; PHENOLS;

EID: 34249861186     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063085h     Document Type: Article

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