友善列印 - Lin HT, Lu WJ, Tsai GJ, Chou CT, Hsiao HI, Hwang PA(2016) Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis. Process Biochemistry

Lin HT, Lu WJ, Tsai GJ, Chou CT, Hsiao HI, Hwang PA(2016) Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis. Process Biochemistry

作者: 林泓廷

發表年度: 2016

著作類別: 期刊論文

著作名稱: Lin HT, Lu WJ, Tsai GJ, Chou CT, Hsiao HI, Hwang PA(2016) Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis. Process Biochemistry.[IF = 2.52, JCR 2015; R/C 35/135 (25.9%) ENGINEERING, CHEMICAL].