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J-GLOBAL ID:201802256588930519
整理番号:18A0146084
化学プロファイルの比較と褐藻類の抗酸化特性【Powered by NICT】
Comparison of chemical profile and antioxidant properties of the brown algae
著者 (5件):
Dang Thanh T.
(School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Brush Rd, Ourimbah, NSW, 2258, Australia)
,
Dang Thanh T.
(Department of Seafood Processing Technology, Faculty of Food Technology, Nha Trang University, 02 Nguyen Dinh Chieu Street, Nha Trang City, Khanh Hoa, Vietnam)
,
Bowyer Michael C.
(School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Brush Rd, Ourimbah, NSW, 2258, Australia)
,
Van Altena Ian A.
(School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Brush Rd, Ourimbah, NSW, 2258, Australia)
,
Scarlett Christopher J.
(School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Brush Rd, Ourimbah, NSW, 2258, Australia)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
1
ページ:
174-181
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)