Citation to this article as recorded by
Amadou, I., S. Jin, M.T. Kamara, Y.H. Shi, O.S. Gbadamosi and L. Guo-Wei, 2009. Characterization in vitro trypsin digestibility and antioxidant activity of fermented soybean protein meal with Lactobacillus plantarum Lp6. Am. J. Food Technol., 4: 268-276. CrossRefDirect Link |
Cornelia, M., B. Anggraini, A. Darmawan, N. Artanti, V. Jayasena and L.B.S. Kardono, 2012. The effects of cassava on lupine, peanut and velvet bean red oncom fermentation using Neurospora sitophila. Journal of Food Resource Science, 1: 22-31. CrossRefDirect Link |
Citation to this article as recorded by
Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6 American Journal of Food Technology Vol. 4, Issue 6, 268, 2009 |
How to cite this article
M. Daker, N. Abdullah, S. Vikineswary and U.R. Kuppusamy, 2009. Production of Antioxidants by Marasmiellus sp. Via Solid Substrate Fermentation. American Journal of Food Technology, 4: 36-46.
DOI: 10.3923/ajft.2009.36.46
URL: https://scialert.net/abstract/?doi=ajft.2009.36.46
DOI: 10.3923/ajft.2009.36.46
URL: https://scialert.net/abstract/?doi=ajft.2009.36.46