Effects of various drying processes on Malaysian brown seaweed, Sargassum polycystum pertaining to antioxidants content and activity
The objective of this study was to evaluate the effects of different drying methods on phytochemicals and in vitro antioxidant activity of brown seaweed, Sargassum polycystum. Six different drying methods employed in this study were freeze drying, oven drying at 40 °C, oven drying at 60 °C, sun dryi...
| Những tác giả chính: | , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English English |
| Được phát hành: |
UniSE Press
2021
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://eprints.ums.edu.my/id/eprint/30518/1/Effects%20of%20Various%20Drying%20Processes%20on%20Malaysian%20Brown%20Seaweed%2C%20Sargassum%20polycystum%20Pertaining%20to%20Antioxidants%20Content%20and%20Activity%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30518/2/Effects%20of%20various%20drying%20processes%20on%20Malaysian%20brown%20seaweed%2C%20Sargassum%20polycystum%20pertaining%20to%20antioxidants%20content%20and%20activity%20FULL%20TEXT.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/30518/1/Effects%20of%20Various%20Drying%20Processes%20on%20Malaysian%20Brown%20Seaweed%2C%20Sargassum%20polycystum%20Pertaining%20to%20Antioxidants%20Content%20and%20Activity%20ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/30518/2/Effects%20of%20various%20drying%20processes%20on%20Malaysian%20brown%20seaweed%2C%20Sargassum%20polycystum%20pertaining%20to%20antioxidants%20content%20and%20activity%20FULL%20TEXT.pdf