검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26 Jemil I, Jridi M, Nasri R, Ktari N, Salem RB, Mehiri M, Hajji M, Nasri M Process Biochemistry, 49(6), 963, 2014 |
| 2 |
Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish Saithong P, Panthavee W, Boonyaratanakornkit M, Sikkhamondhol C Journal of Bioscience and Bioengineering, 110(5), 553, 2010 |
| 3 |
Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce Ichimura T, Hu JN, Aita DQ, Maruyama S Journal of Bioscience and Bioengineering, 96(5), 496, 2003 |