Evaluation of antioxidant and antimicrobial properties of red and brown algal extracts /
Hossam Mahmoud Ibrahem Abotaleb
Evaluation of antioxidant and antimicrobial properties of red and brown algal extracts / تقييم الخصائص المضادة للأكسدة والمضادة للميكروبات لمستخلصات الطحالب الحمراء والبنية Hossam Mahmoud Ibrahem Abotaleb ; Supervised Mona Mohamed Abdelmagied , Nadia Abdelrahman Salama , Mahmoud Abdallah Mouhamed Saleh - Cairo : Hossam Mahmoud Ibrahem Abotaleb , 2010 - 129 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
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 brown algae represents 66.5% mainly in Japan, China and Korea
Antimicrobial Antioxidants Red and brown seaweeds
Evaluation of antioxidant and antimicrobial properties of red and brown algal extracts / تقييم الخصائص المضادة للأكسدة والمضادة للميكروبات لمستخلصات الطحالب الحمراء والبنية Hossam Mahmoud Ibrahem Abotaleb ; Supervised Mona Mohamed Abdelmagied , Nadia Abdelrahman Salama , Mahmoud Abdallah Mouhamed Saleh - Cairo : Hossam Mahmoud Ibrahem Abotaleb , 2010 - 129 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
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 brown algae represents 66.5% mainly in Japan, China and Korea
Antimicrobial Antioxidants Red and brown seaweeds