The comparison of vegetable oils maceration of Laminaria saccharina (Laminariaceae L.)
The investigating the substantial differences of edible vegetable oils maceration of brown algae Laminaria saccharina (Laminariaceae L.) (L. saccharina) dry species. The method of UV-spectroscopy was used to quantify the extracted sum of chlorophylls.
| Рубрика | Биология и естествознание |
| Вид | статья |
| Язык | английский |
| Дата добавления | 30.04.2018 |
| Размер файла | 174,9 K |
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