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Journal: MoleculesVolume: 22Number: 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:
- Muhammad Waqas Ali1,
- Il-Doo Kim2 and
- Saqib Bilal1
- et al.
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