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: 蕭心怡

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, 51(12): 1945-1953. doi: 10.1016/j.procbio.2016.08.024 (SCI, Impact factor 2.52, 35/135 (25.9%))