fususiformis的生物活性和环境研究进展

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2023-11-27 DOI:10.1080/87559129.2023.2276777

Xuan Hu, Xue Li, Wen Gao, Di Yang, Tongchuan Wu, Jiannan Li, Yulin Dai, Youjin Jeon

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引用次数: 0

摘要

长期用于东亚烹饪和传统医学，棕海藻Hizikia fusiformis(也被称为马尾藻或Hizikia fusiforme)也被称为“Hijiki”。鉴于它的ab…

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Advances in the Bioactivity and Environmental of Hizikia Fusiformis: A Systematic Review

Long used in East Asian cuisine and traditional medicine, the brown seaweed Hizikia fusiformis (also known as Sargassum fusiforme or Hizikia fusiforme) is also referred to as “Hijiki.” Given its ab...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists