Enhanced antioxidant activity of brown seaweed Laminaria japonica by fermentation using isolated Bacillus subtilis

Keywords

Laminaria japonica / Bacillus subtilis / Fermentation / Antioxidant / Polysaccharide / Phenolic compounds

References

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Funding

Office of Elementary and Secondary Education(TIARF106A004)

Center of Excellence for the Oceans, National Taiwan Ocean University(NTOU-RD-AA-2021-1-02018)

RIGHTS & PERMISSIONS

The Author(s)