Comparative Lipidomics Study of Four Edible Red Seaweeds Based on RPLC

Comparative Lipidomics Study of Four Edible Red Seaweeds Based on RPLC–Q-TOF

Published:2023-01-20 Issue:4 Volume:71 Page:2183-2196
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Song Yu¹,Wang Haitang¹,Wang Xincen¹,Wang Xiaoxu¹^ORCID,Cong Peixu¹,Xu Jie¹^ORCID,Xue Changhu¹²^ORCID

Affiliation:

1. College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, Shandong, China

2. Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1, Wenhai Road, Qingdao 266237, Shandong, China

Funder

Ministry of Science and Technology of the People's Republic of China

Central University Basic Research Fund of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07988

Reference51 articles.

1. Seaweeds: a sustainable food source

2. Fifty Shades of Blue: How Blue Biotechnology is Shaping the Bioeconomy

3. The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

4. Proteins and Carbohydrates from Red Seaweeds: Evidence for Beneficial Effects on Gut Function and Microbiota

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