Comparison of anti-inflammatory activity of spirulina maxima extract by ultrasonication and water extraction process

Journal of the Korean Society of Food Science and Nutrition

Volumn 43, Issue 12, 2014, Pages 1852-1857

  Sin, Jae Bin ^a   Choi, Woon Yong ^a   Kang, Do Hyung ^b   Lee, Hyeon Yong ^c  

^a Kangwon National University   (South Korea)

^b Korea Research Institute of Ships and Ocean Engineering   (South Korea)

^c Seowon University   (South Korea)

Author keywords

Anti inflammatory; Antioxidant; Spirulina maxima; Ultrasonication

Indexed keywords

SPIRULINA MAXIMA;

EID: 84920937290     PISSN: 12263311     EISSN: 22885978     Source Type: Journal    
DOI: 10.3746/jkfn.2014.43.12.1852     Document Type: Article

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