A novel antioxidant sulfated polysaccharide from the algae Gracilaria caudata: In vitro and in vivo activities-Reference-Cited by-同舟云学术

A novel antioxidant sulfated polysaccharide from the algae Gracilaria caudata: In vitro and in vivo activities

Published:2019-05 Issue: Volume:90 Page:28-34
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Alencar Poliana O. Cavalcante,Lima Glauber C.^ORCID,Barros Francisco Clark N.,Costa Luís E.C.,Ribeiro Carla Vivianne P.E.,Sousa Willer M.,Sombra Venícios G.,Abreu Clara Myrla W.S.,Abreu Ewerton S.,Pontes Edivânia O.B.^ORCID,Oliveira Ariclécio C.^ORCID,de Paula Regina C.M.,Freitas Ana Lúcia P.

Funder

CNPq

CAPES

FUNCAP

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

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3. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups;Andjelković;Food Chemistry,2006