Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility

Author: Moroney Natasha C.   O’Grady Michael N.   Lordan Sinéad   Stanton Catherine   Kerry Joseph P.  

Publisher: MDPI

E-ISSN: 1660-3397|13|4|2447-2464

ISSN: 1660-3397

Source: Marine Drugs, Vol.13, Iss.4, 2015-04, pp. : 2447-2464

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Abstract