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Post CIVID-19: Innovation and Prospects of Sustainable Foods

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Tyrosinase inhibition effects of Korean edible brown, green and the red seaweed extracts

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In vitro kinetics evaluation of the α-glucosidase inhibitory potential of Korean edible brown seaweed extracts

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Study of non-dialysis extraction process and seaweed species to develop anti-diabetic fucoidan

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HPLC method development for quality control of fucoidan