Peer Review The Influenced of Lactobacillus plantarum Starter Addition and the Length Time of Fermentation Process on the Activity of Seaweed Antioxidant Ulva lactuca

Ambarsari, Natalia Desi and Rushanti, I R P A and Setyaji, Arso and Ningsih, Tri Wahyu Retno and Nurhana, N and subheki, I and Dewi, Eko Nurcahya Peer Review The Influenced of Lactobacillus plantarum Starter Addition and the Length Time of Fermentation Process on the Activity of Seaweed Antioxidant Ulva lactuca. IOP Conference Series : Earth and Environmental Science, 116 . ISSN 1755-1315

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Official URL: https://iopscience.iop.org/article/10.1088/1755-13...


Item Type:Article
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Fisheries and Marine Sciences > Department of Fisheries
ID Code:71489
Deposited By:Yuliana Dini Ika P
Deposited On:10 Apr 2019 19:38
Last Modified:10 Apr 2019 19:38

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