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Discover Supplement-Drug Interactions

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Last Updated: a year ago

Possible Interaction: Carrageenan and Ethacrynic Acid

Research Papers that Mention the Interaction

Addition of EA produced an increase in lightness and yellowness, and a decrease in redness of beef gels, while the presence of κ-carrageenan resulted in lower L(∗) and b(∗), and higher a(∗) values.
Meat science  •  2003  |  View Paper