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Optimizing the fermentation condition of low salted squid j..:
Akther, Fahima
;
Le, Bao
;
Chung, Gyuhwa
.
Journal of Applied Biological Chemistry. 60 (2017) 4 - p. 391-402 , 2017
Link:
https://doi.org/10.3839/jabc.2017.060
RT Journal T1 <Title>Optimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3839_jabc.2017.060&Exemplar=1&LAN=DE A1 Akther, Fahima A1 Le, Bao A1 Chung, Gyuhwa A1 Yang, Seung Hwan PB Korean Society for Applied Biological Chemistry YR 2017 SN 1976-0442 SN 2234-7941 JF Journal of Applied Biological Chemistry VO 60 IS 4 SP 391 OP 402 LK http://dx.doi.org/https://doi.org/10.3839/jabc.2017.060 DO https://doi.org/10.3839/jabc.2017.060 SF ELIB - SuUB Bremen
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