Pairote Wongputtisin
Biotechnology Program, Graduate School, Chiang Mai University, Thailand
Chartchai Khanongnuch
Department of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Thailand
Puntipa Pongpiachan
Department of Animal Science, Faculty of Agriculture, Chiang Mai University, Thailand
Saisamorn Lumyong
Department of Biology, Faculty of Science, Chiang Mai University, Thailand
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How to cite this article
Pairote Wongputtisin, Chartchai Khanongnuch, Puntipa Pongpiachan and Saisamorn Lumyong, 2007. Antioxidant Activity Improvement of Soybean Meal by Microbial Fermentation. Research Journal of Microbiology, 2: 577-583.
URL: https://scialert.net/abstract/?doi=jm.2007.577.583
URL: https://scialert.net/abstract/?doi=jm.2007.577.583