Fermentation of soybean meal using Lactobacillus sp. and Bacillus sp. for the product with anti-obesity potential

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/16215

標題:	Fermentation of soybean meal using Lactobacillus sp. and Bacillus sp. for the product with anti-obesity potential
作者:	Yi-Chi Chen Chen-Che Hsieh Guo-Jane Tsai
公開日期:	8-四月-2019
描述:	The 12th The Asian Fisheries and Aquaculture Forum (2019.04.08-12), Iloilo, Philippines
URI:	http://scholars.ntou.edu.tw/handle/123456789/16215
顯示於：	食品科學系

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