Research Article
Antioxidant Activity Improvement of Soybean Meal by Microbial Fermentation

Citation to this article as recorded by ASCI
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.
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