Phenolic Compounds and Antioxidant Capacity of Sea Cucumber (<i>Cucumaria frondosa</i>) Processing Discards as Affected by High-Pressure Processing (HPP).

Hossain, Abul; Yeo, JuDong; Dave, Deepika; Shahidi, Fereidoon

Phenolic Compounds and Antioxidant Capacity of Sea Cucumber (Cucumaria frondosa) Processing Discards as Affected by High-Pressure Processing (HPP).

Hossain, Abul; Yeo, JuDong; Dave, Deepika; Shahidi, Fereidoon.

Afiliación

Hossain A; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.
Yeo J; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.
Dave D; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.

Antioxidants (Basel) ; 11(2)2022 Feb 09.

Article en En | MEDLINE | ID: mdl-35204219

Palabras clave

Cucumaria frondosa; UHPLC-MS/MS; high-pressure processing (HPP); phenolics; sea cucumber processing waste

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2022 Tipo del documento: Article País de afiliación: Canadá

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2022 Tipo del documento: Article País de afiliación: Canadá