References
- Bliding C. A critical survey of european taxa in Ulvales. Part I. Capsosiphon, Percursaria, Blidingia, Enterromorpha. Opera Botanica. 8: 1-160 (1963)
- Lee IK. Flora of marine algae in Cheju Island 1. Ulvaceae. Korean J. Phycol. 1: 157-167 (1986)
- Haenam maritime & fisheries office team and Bukyoung national university team. Development of artificial seeding and cultivation techniques of Capsosiphon fulvescens for production enhencement. Ministry of Maritime Affairs and Fisheries, Korea. pp. 60-62 (2000)
- Migita S. Life cycle of Capsosiphon fulvescens (C. Agardh) Setchell and Gardner. Bull. Fac. Fish. Nagasaki Univ. 22: 21-31 (1967)
- Garbary DJ, Golden L, Scagel RF. Capsosiphon fulvescens (Capsosiphonaceae, Chlorophyta) rediscovered in the northeastern. Pacific Syesis. 15: 39-42 (1982)
- Chihara M. Developmental morphology and systematics of Capsosiphon fulvescens as found in Izu, Japan. Bull. Nat. Sci. Mus. Tokyo. 10: 163-170 (1967)
- Kim DK. Study on artifical seeding of green algae Capsosiphon fulvescens. MS thesis, Chonnam National University, Gwangju, Korea (2001)
- Han HA. A study of flavor on Capsosiphon fulvescens. MS thesis. Yosu National University. Yosu, Korea (2002)
- Park JC, Choi JS, Song SH, Choi MR, Kim KY, Choi JW. Heptoprotective effect of extracts and phenolic compound from marine algae in bromobenzene-treated rats. Korean J. Pharmacogn 28: 239-246 (1997)
- AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Association of Official Analytical Chemists. Washington, DC, USA (1990)
- KFDA. Korean Food Code (a separate volume). Munyoungsa, Seoul, Korea. pp. 3-29 (2002)
- Gancedo M, Luh BS. HPLC analysis of organic acids and sugars in tomato juice. J. Food Sci. 51: 571-573 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
- Waters Associates. Analysis of amino acid in Waters. PICO. TAG system. Young-in Scientific Co. Ltd., Seoul, Korea. pp. 41-46 (1990)
- Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can. J. Bio. Physiol. 37: 911-917 (1959) https://doi.org/10.1139/y59-099
- AOCS. Official and Tentative Methods. 3rd ed. American Oil Chemists Society, Chicago, IL, USA (1973)
- National Rural Living Science Institute, RDA. Food Composition Table. Sixth rev. Suwon, Korea. pp. 156- 157 (2001)
- Jung KI, Jung CH, Pyeun JH, Choi YJ. Changes of food components in Mesangi (Capsosiphon fulvescens), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) depending on harvest times. J. Korean Soc. Food Sci. Nutr. 34: 687-693 (2005) https://doi.org/10.3746/jkfn.2005.34.5.687
- Kang YS. A comprehensive bibliography on the fishery special commodity in Korea. Suhyepmunhwasa, Seoul, Korea. pp. 418-421 (2000)
- Fleurence J. Seaweed proteins: Biochemical nutritional aspects and potential use. Trends Food Sci. Technol. 10: 25-28 (1999) https://doi.org/10.1016/S0924-2244(99)00015-1
- Scott ML. Advances in our understanding of vitamin E. Fad. Proc. 39: 2736-2739 (1984)
- Davis CD, Zeng H, Finley JW. Selenium enriched brocoli decreases intestinal tumorigenesis in multiple intestinal neoplasia mice. J. Nutr. 132: 307-309 (2002)
- Tapiero H, Toensend DM, Tew KD. The antioxidant role of selenium and seleno-compounds. Biomed. Pharmacotherapy 57: 134-144 (2003) https://doi.org/10.1016/S0753-3322(03)00035-0
- Lee HS, Lee IG. Agar-sugar extracted by alcohol of sugar plants. Haksulwonnonmungip 4: 69-81 (1963)
- Kim YJ. Studies on the organic acid in some species of marine algae. Korean Home Econ. Assoc. 9: 30-33 (1971)
- FAG. Amino acid content of food and biological data on protein. Rome, Italy (1970)
- Noda N. Health benefits and nutritional properties of nori. J. Appl. Phycol. 5: 225-258 (1993) https://doi.org/10.1007/BF00004022
- Hayashi K, Kida S, Kuto K, Yamada M. Component fatty acids of acetone-soluble lipids of 17 species of marine benthic algae. Nippon Suisan Gakkaishi. 40: 609-617 (1974) https://doi.org/10.2331/suisan.40.609
- Hong JS, Kwon YJ, Kim YH, Kim MK, Park IW. Fatty acid composition of Miyeok (Undaria pinnatifida) and Pare (Eneromorpha compressa). J. Korean Soc. Food Nutr. 20: 376-380 (1991)