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Comparative Antioxidant Activity of Edible Japanese Brown Seaweeds

作者:M.K. Widjaja-Adhi Airanthi, Masashi Hosokawa and Kazuo Miyashita
来源:Journal of Food Science ISSN:0022-1147, 2011年, 76卷, 1期, C104-C111页, DOI: 10.1111/j.1750-3841.2010.01915.x
DOI:10.1111/j.1750-3841.2010.01915.x

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