In vitro evaluation of the antioxidant and anti-inflammatory activities of Bacillus subtilis natto-fermented Porphyra dentata product
碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === The aims of this study were to investigate the antioxidant and anti-inflammatory activities of Bacillus subtilis natto-fermented Porphyra dentata product. The whole fermented P. dentata product (F) was devided into 2 parts of the supernatant (S) and precipitate...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/54765213478208898766 |