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Antioxidant property of polyhydroxylated naphthoquinone pigments from shells of purple sea urchin Anthocidaris crassispina

by Kuwahara, Rui, Hatate, Hideo, Yuki, Tamami, Murata, Hisashi, Tanaka, Ryusuke, Hama, Yoichiro
Published in Food science & technology (01.09.2009)

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Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

by Peralta, Ernestina M., Hatate, Hideo, Kawabe, Daisuke, Kuwahara, Rui, Wakamatsu, Shinji, Yuki, Tamami, Murata, Hisashi
Published in Food chemistry (01.11.2008)

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Antioxidant property of polyhydroxylated naphthoquinone pigments from shells of purple sea urchin Anthocidaris crassispina

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

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