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Functional ingredients on creating value added in sea grape, Caulerpa lentillifera | สารประกอบเชิงหน้าที่ในการเพิ่มมูลค่าของสาหร่ายพวงองุ่น Caulerpa lentillifera

2023

Sittikorn Yoojam(Maejo University, Chiang Mai (Thailand). Faculty of Fisheries Technology and Aquatic Resources) | Kriangsak Mengumphan(Maejo University, Chiang Mai (Thailand). Center of Excellence in Agricultural Innovation for Graduate Entrepreneur) | Narissara Lailerd(Chiang Mai University, Chiang Mai (Thailand). Faculty of Medicine. Department of Physiology) | Doungporn Amornlerdpison(Maejo University, Chiang Mai (Thailand). Faculty of Fisheries Technology and Aquatic Resources)

AGROVOC Keywords
antimicrobial properties bactericides caulerpa lentillifera chemical composition glucose nutrient uptake phenolic compounds plant extracts polysaccharide polysaccharides seaweeds value added
Bibliographic information
ISSN 2985-0118
Pagination
55-64
Other Subjects
Algae extracts; Lipid-lowering effect; Functional ingredient; Glucose uptake; Sea grape; Antibacterial activity; Phenolic compound; Hypoglycemic effect
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Maejo University, Chiang Mai (Thailand). Office of Agricultural Research and Extension
2025-04-25
AGRIS AP
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