Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae - koreascholar

논문 상세보기

Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae

S. M. Rafiquzzaman, Jong Min Lee, Dong Seop Kang, Moon Soo Young, In-Soo Kong

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377504

모든 회원에게 무료로 제공됩니다.

한국수산해양기술학회 학술발표대회

2015년 한국수산과학총연합회 추계 국제학술대회 (2015.10)
p.284

한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

S. M. Rafiquzzaman(Dept. of Biotechnology, Pukyong National University)
Jong Min Lee(Dept. of Biotechnology, Pukyong National University)
Dong Seop Kang(Dept. of Biotechnology, Pukyong National University)
Moon Soo Young(Dept. of Biotechnology, Pukyong National University)
In-Soo Kong(Dept. of Biotechnology, Pukyong National University)

같은 권호 다른 논문