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The present work aims to evaluate the effect of an acid extraction as well as a combined enzymatic-chemical extraction on structural, thermal and antioxidant properties of the sulphated polysaccharide ‘ulvan’ from the green seaweed Ulva lactuca. Structural characterization by FTIR and NMR spectroscopies showed the typical peaks of ulvan, namely, uronic acids, rhamnose and sulphate. FTIR analysis revealed...
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