Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed

✍ Scribed by Sabrina Cox; Shilpi Gupta; Nissreen Abu-Ghannam

• Book ID: 116727211
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 673 KB
• Volume: 47
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2012.01.023