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Enhancing Effect of a Roasting Treatment on the Radical Scavenging Activity of a Marine Brown Alga Polysaccharide (Alginic acid).
Higashi-Okai, Kiyoka; Takenouchi, Akiko; Ogawa, Aya; Okai, Yasuji.
Affiliation
  • Higashi-Okai K; Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University.
  • Takenouchi A; Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University.
  • Ogawa A; Department of Nutrition, Osaka Seikei College.
  • Okai Y; Center for Research and Development of Bioresources, Osaka Prefecture University.
J UOEH ; 43(1): 1-13, 2021.
Article in En | MEDLINE | ID: mdl-33678779
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Free Radical Scavengers / Cooking / Phaeophyceae / Alginic Acid / Hot Temperature Language: En Journal: J UOEH Year: 2021 Document type: Article Country of publication: Japan
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Free Radical Scavengers / Cooking / Phaeophyceae / Alginic Acid / Hot Temperature Language: En Journal: J UOEH Year: 2021 Document type: Article Country of publication: Japan