Hong-Ting Victor Lin, Wen-Jung Lu, Guo-Jane Tsai, Chein-Te Chou, Hsin-I Hsiao, Pai-An Hwang (2016) Enhanced anti-inflammatory activity of brown seaweed Laminariajaponica by fermentation using Bacillus subtilis. Process Biochemistry

作者: 蔡國珍
發表年度: 2016
著作類別: 期刊論文
著作名稱: H. T. V. Lin, W. J. Lu, and G. J. Tsai, C. T. Chou, H. I. Hsiao and P. A. Hwang*. 2016. Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis. Process Biochem, 51(12):1945-1953. (SCI)(IF=2.952; R/C=55/143，ENGINEERING, CHEMICAL)