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European Food Research and Technology

Volumn 231, Issue 3, 2010, Pages 495-498

Antioxidant compounds in edible brown seaweeds

(4) de Quirós, A Rodríguez Bernaldo a Frecha Ferreiro, S a Vidal Perez A M a Lopez Hernandez J a

a UNIVERSITY OF SANTIAGO DE COMPOSTELA (Spain)

Author keywords

Antioxidants; Carotenoids; Seaweeds; Total phenolic content

Indexed keywords

ANTIOXIDANT COMPOUNDS; BENEFICIAL EFFECTS; BIOACTIVE SUBSTANCES; BIOLOGICAL ACTIVITIES; BROWN ALGAE; BROWN SEAWEED; CAROTENOIDS; CHLOROPHYLL A; EDIBLE SEAWEED; FLUORESCENCE DETECTOR; FUCOXANTHIN; POLYPHENOL CONTENT; SPECTRO-PHOTOMETRIC METHOD; TOTAL PHENOLIC CONTENT; UNDARIA PINNATIFIDA; WET WEIGHT;

CHLOROPHYLL; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS; PORPHYRINS; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY;

SEAWEED;

HIMANTHALIA ELONGATA; LAMINARIA; LAMINARIA SP.; PHAEOPHYCEAE; SACCHARINA LATISSIMA; UNDARIA; UNDARIA PINNATIFIDA;

EID: 77953806542 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-010-1295-6 Document Type: Article

Times cited : (109)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.