Cite
HARVARD Citation
Lin, H. et al. (n.d.). Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis. Process biochemistry. 51 (12), pp. 1945-1953. [Online].
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Lin, H. et al. (n.d.). Enhanced anti-inflammatory activity of brown seaweed Laminaria japonica by fermentation using Bacillus subtilis. Process biochemistry. 51 (12), pp. 1945-1953. [Online].