Open AccessToasting Effects on the Lipid Oxidation, Antioxidants, and Pigments of Dried Laver (Porphyra spp.)
Author(s) -
Soojeong Son,
Eunok Choe
Publication year - 2014
Publication title -
korean journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2014.46.6.677
Subject(s) - pigment , chemistry , porphyra , food science , carotenoid , polyphenol , antioxidant , peroxide value , lipid oxidation , chromatography , peroxide , high performance liquid chromatography , organic chemistry , algae , botany , biology
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