Comparative Studies on the Effect of Three Drying Methods on the Nutritional Composition of Seaweed <i>Sargassum hemiphyllum </i>(Turn.) C. Ag.
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- Jenny C.-C. Chan
- Department of Biology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong
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- Peter C.-K. Cheung
- Department of Biology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong
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- Put O. Ang
- Department of Biology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong
書誌事項
- 公開日
- 1997-08-01
- DOI
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- 10.1021/jf9701749
- 公開者
- American Chemical Society (ACS)
この論文をさがす
収録刊行物
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- Journal of Agricultural and Food Chemistry
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Journal of Agricultural and Food Chemistry 45 (8), 3056-3059, 1997-08-01
American Chemical Society (ACS)