Antioxidant and Anti-allergic Effects of Bioprocessed Brown Seaweeds (<i>Ecklonia cava</i> and <i>Ecklonia stolonifera</i>)

Kyung Hee Lee, Woon Sang Hwang, Wha Young Lee, Jeanman Kim, Sang Jong Lee, and Sung Phil Kim. Journal of the Korean Society of Food Science and Nutrition 2024;53:886-97. https://doi.org/10.3746/jkfn.2024.53.9.886

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Journal
Journal of the Korean Society of Food Science and Nutrition
Published
2024-09-30
DOI
https://doi.org/10.3746/jkfn.2024.53.9.886
Primary Topic
Protein Hydrolysis and Bioactive Peptides
Type
article
Field-Weighted Citation Impact
0.00

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article

Antioxidant and Anti-allergic Effects of Bioprocessed Brown Seaweeds (Ecklonia cava and Ecklonia stolonifera)

Jeanman Kim, Sung Phil Kim, Woon Sang Hwang, Sang Jong Lee et al.
Journal of the Korean Society of Food Science and Nutrition
Protein Hydrolysis and Bioactive Peptides
article

Antioxidant and Anti-allergic Effects of Bioprocessed Brown Seaweeds (Ecklonia cava and Ecklonia stolonifera)

Jeanman Kim, Sung Phil Kim, Woon Sang Hwang, Sang Jong Lee, Wha Young Lee, Kyung Hee Lee
article en

Abstract

Kyung Hee Lee, Woon Sang Hwang, Wha Young Lee, Jeanman Kim, Sang Jong Lee, and Sung Phil Kim. Journal of the Korean Society of Food Science and Nutrition 2024;53:886-97. https://doi.org/10.3746/jkfn.2024.53.9.886

Journal of the Korean Society of Food Science and NutritionVol. 53(9)
STR Biotech (South Korea) (KR), Ajou University (KR)
Ministry of Oceans and Fisheries
Life below water
Openalex Percentile: Top 85%
Protein Hydrolysis and Bioactive Peptides
DOIOpen Access PDFOpenAlex
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Antioxidant and Anti-allergic Effects of Bioprocessed Brown Seaweeds (<i>Ecklonia cava</i> and <i>Ecklonia stolonifera</i>) — Jeanman Kim, Sung Phil Kim, et al. · Journal of the Korean Society of Food Science and Nutrition (2024) | TGRS Research Map | TGRS