Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)
Author:
Affiliation:
1. Kasetsart University, Thailand
2. Kung Krabaen Bay Royal Development Study Center, Thailand
3. Phetchaburi Coastal Aquaculture Research and Development Center, Thailand
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100533&tlng=en
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3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams W.;Lebensmittel-Wissenschaft + Technologie,1995
4. Cooking effects on chlorophyll profile of the main edible seaweeds;Chen K.;Food Chemistry,2018
5. Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts;El Shafay S.;Food Science and Technology,2022
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