Robert A K, Larry L. Barton. Microalgae as food and supplement[J]. Critical Reviews in Food Science and Nutrition, 1991, 30(6): 555-573
[3]
Qi H M, Zhao T T, Zhang Q B. Antioxidant activity of different molecular weight sulfated polysaccharides from Ulva pertusa Kjellm (Chlorophyta)[J]. Journal of Applied Phycology, 2005, 17: 527-534
[4]
Ermakova S, Sokolova R, Kim S M. Fucoidans from brown seaweeds Sargassum hornery, Eclonia cava, Costaria costata: structural characteristics and anticancer activity[J]. Applied Biochemistry and Biotechnology, 2011, 164: 841-850
[5]
Ekanayake P M, Nikapitiya C, Zoysa M D. Novel anticoagulant compound from fermented red alga Pachymeniopsis elliptica[J]. European Food Research and Technology, 2008, 227: 897-903
[6]
Patel S. Therapeutic importance of sulfated polysaccharides from seaweeds: updating the recent ndings[J]. 3 Biotech, 2012
Bradford M M. A rapid and sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding[J]. Analytical Biochemistry. 1976, 72: 248-254
[13]
Wang B S, Li B S, Zeng Q X, HuiXia Liu. Antioxidant and free radical scavenging activities of pigments extracted from molasses alcohol wastewater[J], Food Chemistry, 2008, 107: 1198-1204
[14]
Halliwell B, Gutteude M C, Arumoa O I. The deoxyribose method: A simple "Test-Tube" assay for determination of rate constants for reactions of hydroxyl radicals[J]. Analytical Biochemistry, 1987, 165(1): 215-219
[15]
Binsan W, Benjakul S, Visessanguan W, Roytrakul S, Tanaka M, Kishimura H. Antioxidative activity of Mungoong,an extract paste, from the cephalothorax of white shrimp(Litopenaeus vannamei)[J]. Food Chemistry, 2008, 106:185-193
