Shobharani, P <br/><br/>
Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties.  [electronic resource] 

 -  Journal of applied microbiology  Jan 2013 
 - 96-107 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1365-2672 
<br/><br/><label>Standard No.: </label>10.1111/jam.12023  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anticoagulants--pharmacology<br/>Antioxidants--pharmacology<br/>Fermentation<br/>Food Microbiology<br/>Functional Food<br/>Geologic Sediments--microbiology<br/>Humans<br/>Lactic Acid<br/>Lactobacillaceae--classification<br/>Sargassum<br/>Seawater--microbiology