The comparison of antioxidative properties of seaweed oligosaccharides fermented by two lactic acid bacteria

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Please use this identifier to cite or link to this item: http://163.15.40.127/ir/handle/987654321/1787

Title:	The comparison of antioxidative properties of seaweed oligosaccharides fermented by two lactic acid bacteria
Authors:	Wu, Shao-Chi Wang, Fu-Jin Pan, Chorng-Liang 吳紹祺 (東方技術學院食品科技系)
Contributors:	東方技術學院食品科技系
Keywords:	agarases seaweed oligosaccharides lactic acid bacteria antioxidative properties
Date:	2010-08
Issue Date:	2014-11-23 17:01:01 (UTC+8)
Relation:	Journal of Marine Science and Technology, Vol.18 No.4, pp.537-545
Appears in Collections:	[Department of Food Science and Technology] journal

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