Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion

Published 2010 View Full Article

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Title
Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 16, Issue 4, Pages 347-352
Publisher
Japanese Society for Food Science and Technology
Online
2010-10-21
DOI
10.3136/fstr.16.347

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