EFFECT OF PARBOILING ON AND SEASONAL VARIATIONS THE ARSENIC CONTENT IN THE MARINE BROWN ALGA 'SARGASSUM HORNERI'

被引：0
|
作者：
Murakami, K. [1 ]
Sugawa-Katayama, Y. [2 ]
Katayama, M. [2 ]
机构：
[1] Hiroshima Inst Technol, Dept Food Sci & Biotechnol, Saeki Ku, Hiroshima, Japan
[2] Osaka Aoyama Univ, Dept Hlth & Nutr, Osaka, Japan
来源：
ANNALS OF NUTRITION AND METABOLISM | 2013年 / 63卷
关键词：
'Sargassum horneri'; seasonal variation; arsenic; parboil;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：1802 / 1803
页数：2
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