Article Versions Notes

Hariyanto I, Hsieh C-W, Hsu Y-H, Chen L-G, Chu C, Weng BB-C. In Vitro and In Vivo Assessments of Anti-Hyperglycemic Properties of Soybean Residue Fermented with Rhizopus oligosporus and Lactiplantibacillus plantarum. Life. 2022; 12(11):1716. https://doi.org/10.3390/life12111716

Hariyanto, Istiqomah, Chia-Wen Hsieh, Yueh-Han Hsu, Lih-Geng Chen, ChiShih Chu, and Brian Bor-Chun Weng. 2022. "In Vitro and In Vivo Assessments of Anti-Hyperglycemic Properties of Soybean Residue Fermented with Rhizopus oligosporus and Lactiplantibacillus plantarum" Life 12, no. 11: 1716. https://doi.org/10.3390/life12111716

Hariyanto, I., Hsieh, C.-W., Hsu, Y.-H., Chen, L.-G., Chu, C., & Weng, B. B.-C. (2022). In Vitro and In Vivo Assessments of Anti-Hyperglycemic Properties of Soybean Residue Fermented with Rhizopus oligosporus and Lactiplantibacillus plantarum. Life, 12(11), 1716. https://doi.org/10.3390/life12111716