Takeda, S. Et Al. 2017. Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities. ANIMAL SCIENCE JOURNAL , vol.88, no.3 , 507-516.

Takeda, S., Matsufuji, H., NAKADE, K., TAKENOYAMA, S., Ahhmed, A., SAKATA, R., ... Kawahara, S.(2017). Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities. ANIMAL SCIENCE JOURNAL , vol.88, no.3, 507-516.

Takeda, Shiro Et Al. "Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities," ANIMAL SCIENCE JOURNAL , vol.88, no.3, 507-516, 2017

Takeda, Shiro Et Al. "Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities." ANIMAL SCIENCE JOURNAL , vol.88, no.3, pp.507-516, 2017

Takeda, S. Et Al. (2017) . "Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities." ANIMAL SCIENCE JOURNAL , vol.88, no.3, pp.507-516.

@article{article, author={Shiro Takeda Et Al. }, title={Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities}, journal={ANIMAL SCIENCE JOURNAL}, year=2017, pages={507-516} }