Antioxidant properties of seven cultivated and natural edible seaweed extracts from Taiwan

Journal of Aquatic Food Product Technology

Volumn 21, Issue 3, 2012, Pages 248-264

  Lin, Hui Chiu ^a   Tsai, Wann Sheng ^a   Chiu, Tsai Hsin ^b  

^a FISHERIES RESEARCH INSTITUTE   (Taiwan)

^b FOOD AND NUTRITION RESEARCH INSTITUTE   (Philippines)

Author keywords

antioxidant; DPPH; seaweed

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DPPH; EDIBLE SEAWEED; ENZYME TREATMENT; EXTRACTION METHOD; FOOD INDUSTRIES; INTERMEDIA; NATURAL ANTIOXIDANTS; REDUCING POWER; SCAVENGING ACTIVITIES; SUPEROXIDE ANIONS; WATER EXTRACTS;

AGENTS; CARBOHYDRATES; ENZYMATIC HYDROLYSIS; FREE RADICALS; OXYGEN; SEAWEED; STERILIZATION (CLEANING); VALUE ENGINEERING;

SOLVENT EXTRACTION;

EID: 84859705050     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.594211     Document Type: Article

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