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...

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Những tác giả chính: Neoh, Yan Ying, Patricia Matanjun, Lee, Jau-Shya
Định dạng: Bài viết
Ngôn ngữ:English
English
Được phát hành: UniSE Press 2021
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