友善列印 - Chen, G. W., Huang, L. W., Lin, C. H. and Lin, Y. H.(2019) The Effect of Lactic Fermented Seabass Byproduct Hydrolysate from High Hydrostatic Pressure–Assisted Protease Hydrolysis on The Inhibition of Cholesterol Micellar Solubility

Chen, G. W., Huang, L. W., Lin, C. H. and Lin, Y. H.(2019) The Effect of Lactic Fermented Seabass Byproduct Hydrolysate from High Hydrostatic Pressure–Assisted Protease Hydrolysis on The Inhibition of Cholesterol Micellar Solubility

作者: 陳冠文

發表年度: 2019

著作類別: 研討會論文

著作名稱: Chen, G. W., Huang, L. W., Lin, C. H. and Lin, Y. H.*(2019) The Effect of Lactic Fermented Seabass Byproduct Hydrolysate from High Hydrostatic Pressure–Assisted Protease Hydrolysis on The Inhibition of Cholesterol Micellar Solubility