Effect of a Steaming Treatment on the Alpha-Glucosidase Inhibitory Components in the Brown Alga <i>Sargassum fusiforme</i>
The brown alga <i>Sargassum fusiforme</i> (SF) is historically consumed as a food material in Japan. A steaming process is often required for SF products on the market due to their moderate hardness and astringent taste. This investigation aimed to elucidate the effect of steaming on the...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/29/24/6000 |
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