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Effect of heating and probiotic fermentation on the phytochemical content and antioxidant potential of edible Irish brown seaweeds

作者:Shilpi Gupta[1];Nissreen Abu-Ghannam[2];Gaurav Rajauria[1]
来源:Botanica Marina ISSN:0006-8055, 2012年, 55卷, 5期, 527-537页, DOI: 10.1515/bot-2011-0052
DOI:10.1515/bot-2011-0052

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