EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF RED AND BROWN ALGAL EXTRACTS
HOSSAM MAHMOUD IBRAHEM ABO-TALEB;
Abstract
ABSTRACT
Red algae (Asparagopsis taxiformis) and brown algae (Sargassum vulgare) are belonging to the Seaweeds. Both algae are traditionally consumed in the Eastern Countries as a part of daily diet. Human consumption of red algae represents 33%, while
Red algae (Asparagopsis taxiformis) and brown algae (Sargassum vulgare) are belonging to the Seaweeds. Both algae are traditionally consumed in the Eastern Countries as a part of daily diet. Human consumption of red algae represents 33%, while
Other data
| Title | EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF RED AND BROWN ALGAL EXTRACTS | Other Titles | تقييم الخصائص المضادة للأكسدة و المضادة للميكروبات لمستخلصات الطحالب الحمراء و البنية | Authors | HOSSAM MAHMOUD IBRAHEM ABO-TALEB | Keywords | EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF RED AND BROWN ALGAL EXTRACTS | Issue Date | 2010 | Description | ABSTRACT Red algae (Asparagopsis taxiformis) and brown algae (Sargassum vulgare) are belonging to the Seaweeds. Both algae are traditionally consumed in the Eastern Countries as a part of daily diet. Human consumption of red algae represents 33%, while |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 99646r3559.pdf | 285.47 kB | Adobe PDF | View/Open |
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