Effects of the Polysaccharide from the Sporophyll of Brown AlgaUndaria Pinnatifidaon Serum Lipid Profile and Fat Tissue Accumulation in Rats Fed a High-Fat Diet-Reference-Cited by-同舟云学术

Effects of the Polysaccharide from the Sporophyll of Brown AlgaUndaria Pinnatifidaon Serum Lipid Profile and Fat Tissue Accumulation in Rats Fed a High-Fat Diet

Published:2016-06-15 Issue:7 Volume:81 Page:H1840-H1845
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kim Byoung-Mok¹²,Park Jae-Ho²,Kim Dong-Soo³,Kim Young-Myung⁴,Jun Joon-Young⁵,Jeong In-Hak⁶,Chi Young-Min¹

Affiliation:

1. Div. of Biotechnology, College of Life Sciences and Biotechnology; Korea Univ; Seoul 136-713 Republic of Korea

2. Div. of Strategic Food Industry Research; Korea Food Research Inst; Seongnam 463-763 Republic of Korea

3. Jeonbuk Inst. for Bioindustry; Jeonju 561-360 Republic of Korea

4. Gi-jang Mulsan Co. Ltd; Busan 619-911 Republic of Korea

5. Dept. of Marine Food Science and Technology; Korea Food Research Institute; Republic of Korea

6. Dept. of Marine Food Science and Technology; Gangneung-Wonju Natl. Univ; Gangneung 210-702 Republic of Korea

Funder

Korea Food Research Inst

Publisher

Wiley

Subject

Food Science

Reference29 articles.

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4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal Biochem,1976

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