Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds

出版年份 2010 全文链接

标题

作者

关键词

出版物

Volume 45, Issue 12, Pages 2485-2493

出版商

Wiley

发表日期

2010-11-23

DOI

10.1111/j.1365-2621.2010.02449.x

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