化学
食品科学
化学成分
藻类
作文(语言)
颜料
食品添加剂
食物成分数据
生物
植物
有机化学
语言学
橙色(颜色)
哲学
作者
Keiji Ito,Kazuaki Hori
标识
DOI:10.1080/87559128909540845
摘要
Abstract Abstract Chemical components of seaweeds—carbohydrates, proteins and low molecular weight nitrogenous compounds, minerals, lipids, vitamins, volatile compounds, and pigments—are reviewed in relation to potential food uses. The nutritive values of seaweeds are briefly discussed. Bioactive compounds found in seaweeds are also discussed for pharmaceutical uses or toxicity. Finally, practical uses of seaweeds as food in Japan are described.
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