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Journal: Molecules, 2017
Volume: 22
Number: 2200
Article:
Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)
Authors:
by
Muhammad Waqas Ali, Il-Doo Kim, Saqib Bilal, Raheem Shahzad, Muhammad Tariq Saeed, Bishnu Adhikari, Rizwana Begum Syed Nabi, Jeong Rae Kyo and Dong-Hyun Shin
Link:
https://www.mdpi.com/1420-3049/22/12/2200
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