{"title":"微波辅助提取褐藻胶聚糖及其化合物的化学及抗氧化性能研究","authors":"P. Torabi, N. Hamdami, J. Keramat","doi":"10.52547/nsft.16.1.61","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Microwave-Assisted Extraction of Fucoidan from Brown Seaweeds of Nizimuddinia zanardini and Assessment of the Chemical and Antioxidant Properties of the Extracted Compound\",\"authors\":\"P. Torabi, N. Hamdami, J. Keramat\",\"doi\":\"10.52547/nsft.16.1.61\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":14539,\"journal\":{\"name\":\"Iranian Journal of Nutrition Sciences and Food Technology\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-03-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Iranian Journal of Nutrition Sciences and Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.52547/nsft.16.1.61\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Medicine\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Journal of Nutrition Sciences and Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52547/nsft.16.1.61","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Medicine","Score":null,"Total":0}
Microwave-Assisted Extraction of Fucoidan from Brown Seaweeds of Nizimuddinia zanardini and Assessment of the Chemical and Antioxidant Properties of the Extracted Compound