Proximate Composition, Total Phenolic Content, and Antioxidant Activity of Seagrape (Caulerpa lentillifera)
Version of Record online: 1 AUG 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 7, pages C950–C958, September 2011
How to Cite
Nguyen, V. T., Ueng, J.-P. and Tsai, G.-J. (2011), Proximate Composition, Total Phenolic Content, and Antioxidant Activity of Seagrape (Caulerpa lentillifera). Journal of Food Science, 76: C950–C958. doi: 10.1111/j.1750-3841.2011.02289.x
- Issue online: 20 SEP 2011
- Version of Record online: 1 AUG 2011
- MS 20101277 Submitted 10/10/2010, Accepted 3/6/2010.
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