Xin Liu

Liu, X., Luo, G., Wang, L., & Yuan, W. (2019). Optimization of antioxidant extraction from edible brown algae Ascophyllum nodosum using response surface methodology. FOOD AND BIOPRODUCTS PROCESSING, 114, 205–215. https://doi.org/10.1016/j.fbp.2019.01.003

Liu, X., Yuan, W., Sharma-Shivappa, R., & Zanten, J. (2017). Antioxidant activity of phlorotannins from brown algae. INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING, 10(6), 184–191. https://doi.org/10.25165/j.ijabe.20171006.2854

Liu, X., Yuan, W., & Meng, X. (2017). Extraction and quantification of phlorotannins from edible brown algae. Transactions of the ASABE, 60(1), 265–271.

Gao, X., Yan, P., Liu, X., Wang, J., & Yu, J. (2016). Optimization of Cultural Conditions for Antioxidant Exopolysaccharides from Xerocomus badius Grown in Shrimp Byproduct. BIOMED RESEARCH INTERNATIONAL, 2016. https://doi.org/10.1155/2016/2043787