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Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema Food Chemistry |
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Citation to this article as recorded by
Silvia, D., M.F. Masturah, Y.T. Aris, W.A.W. Nadiah and R. Bhat, 2012. The effects of different extraction temperatures of the screw press on proximate compositions, amino acid contents and mineral contents of Nigella sativa meal. Am. J. Food Technol., 7: 180-191. CrossRefDirect Link |
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Detoxifying effects of ultrafiltration fractions of Dendrobium
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Anti-inflammatory effect of water extracts obtained from doenjang
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The Effect of Diet with Fermented Soybean Meal on Blood Metabolites and Redox Status of Chickens Annals of Animal Science Vol. 20, Issue 2, 599, 2020 |
The Effects of Different Extraction Temperatures of the Screw Press on Proximate Compositions, Amino Acid Contents and Mineral Contents of Nigella sativa Meal American Journal of Food Technology Vol. 7, Issue 4, 180, 2012 |
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