Antioxidant property of polyhydroxylated naphthoquinone pigments from shells of purple sea urchin Anthocidaris crassispina-Reference-Cited by-同舟云学术

Antioxidant property of polyhydroxylated naphthoquinone pigments from shells of purple sea urchin Anthocidaris crassispina

Published:2009-09 Issue:7 Volume:42 Page:1296-1300
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kuwahara Rui,Hatate Hideo,Yuki Tamami,Murata Hisashi,Tanaka Ryusuke,Hama Yoichiro

Publisher

Elsevier BV

Subject

Food Science

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4. Production of antioxidant high dietary fiber powder from carrot peels;Chantaro;LWT – Food Science and Technology,2008

5. Hydroxyl radical scavenging effects of spices and scavengers from brown mustard (Brassica nigra);Chung;Bioscience, Biotechnology and Biochemistry,1997

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