Research progress on seaweed polyphenolic compounds and their antioxidant activities

YUAN Shengliang; DUAN Zhihong; LU Yingnian; MA Xiaoli; OUYANG Peipei

doi:10.13995/j.cnki.11-1802/ts.017701

YUAN Shengliang, DUAN Zhihong, LU Yingnian, MA Xiaoli, OUYANG Peipei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 274-281.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 274-281. DOI: 10.13995/j.cnki.11-1802/ts.017701

Research progress on seaweed polyphenolic compounds and their antioxidant activities

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 274-281 https://doi.org/10.13995/j.cnki.11-1802/ts.017701

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