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Change in the Antioxidant Activity of Roasted Seasoned Laver Pyropia yezoensis with Heat Processing and Storage
Change in the Antioxidant Activity of Roasted Seasoned Laver Pyropia yezoensis with Heat Processing and Storage
2018
Thanh Tri Nguyen
Yong Jun Choi
Thi Hong Phuong Nguyen
Therese Ariane Neri
Byeong-Dae Choi
Keywords:
Porphyran
Food science
Antioxidant
Chemistry
Pyropia yezoensis
Polyphenol
heat processing
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