I. Amadou
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, Peoples Republic of China
S. Jin
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, Peoples Republic of China
M.T. Kamara
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, Peoples Republic of China
Y.H. Shi
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, Peoples Republic of China
O.S. Gbadamosi
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria
Le Guo-Wei
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, Peoples Republic of China
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How to cite this article
I. Amadou, S. Jin, M.T. Kamara, Y.H. Shi, O.S. Gbadamosi and Le Guo-Wei, 2009. Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6. American Journal of Food Technology, 4: 268-276.
DOI: 10.3923/ajft.2009.268.276
URL: https://scialert.net/abstract/?doi=ajft.2009.268.276
DOI: 10.3923/ajft.2009.268.276
URL: https://scialert.net/abstract/?doi=ajft.2009.268.276