Enhanced antioxidant activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis / 利用納豆菌發酵來增強海帶之抗氧化活性

碩士 / 國立臺灣海洋大學 / 食品科學系 / 107

Identiferoai:union.ndltd.org:TW/107NTOU5253027
Date January 2019
CreatorsChang, Ya-Han, 張雅涵
ContributorsLin, Hong-Ting, 林泓廷
Source SetsNational Digital Library of Theses and Dissertations in Taiwan
Languagezh-TW
Detected LanguageEnglish
Type學位論文 ; thesis
Format73

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