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Ali MW, Kim I-D, Bilal S, Shahzad R, Saeed MT, Adhikari B, Nabi RBS, Kyo JR, Shin D-H. Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241). Molecules. 2017; 22(12):2200. https://doi.org/10.3390/molecules22122200

Ali, Muhammad Waqas, Il-Doo Kim, Saqib Bilal, Raheem Shahzad, Muhammad Tariq Saeed, Bishnu Adhikari, Rizwana Begum Syed Nabi, Jeong Rae Kyo, and Dong-Hyun Shin. 2017. "Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)" Molecules 22, no. 12: 2200. https://doi.org/10.3390/molecules22122200

Ali, M. W., Kim, I.-D., Bilal, S., Shahzad, R., Saeed, M. T., Adhikari, B., Nabi, R. B. S., Kyo, J. R., & Shin, D.-H. (2017). Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241). Molecules, 22(12), 2200. https://doi.org/10.3390/molecules22122200