Prevention of fish oil rancidity by phlorotannins from Sargassum kjellmanianum
Journal of Applied Phycology, ISSN: 0921-8971, Vol: 8, Issue: 3, Page: 201-203
1996
- 112Citations
- 44Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Article Description
Known only in the Phaeophyceae, phlorotannins (brown algal polyphenols) are a class of natural products with potential uses in pharmacology. This study reports that phlorotannins from Sargassum kjellmanianum can prevent fish oil from rancidification; the antioxidation activity was about 2.6 times higher than that of 0.02% BHT (tertbutyl-4-hydroxytoluene).
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=0030449668&origin=inward; http://dx.doi.org/10.1007/bf02184972; http://link.springer.com/10.1007/BF02184972; http://link.springer.com/content/pdf/10.1007/BF02184972; http://link.springer.com/content/pdf/10.1007/BF02184972.pdf; http://link.springer.com/article/10.1007/BF02184972/fulltext.html; http://www.springerlink.com/index/10.1007/BF02184972; http://www.springerlink.com/index/pdf/10.1007/BF02184972; https://dx.doi.org/10.1007/bf02184972; https://link.springer.com/article/10.1007/BF02184972
Springer Science and Business Media LLC
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