Effect of boiling on antioxidant activity of Sargassum horneri collected from Yamaguchi Prefecture
Sargassum horneri, a brown alga widely distributed along the Japanese coast except for eastern Hokkaido, is increasingly consumed nationwide. When boiled, it turns bright green and develops a characteristic viscous texture. In this study, we compared raw and processed S. horneri harvested from two l...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Society for Science and Technology
2026-07-01
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| Edice: | Studies in Science and Technology |
| On-line přístup: | https://www.jstage.jst.go.jp/article/sst/15/1/15_9/_pdf/-char/en |
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