Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)-Reference-Cited by-同舟云学术

Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)

Published:2017-12-11 Issue:12 Volume:22 Page:2200
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Ali Muhammad,Kim Il-Doo,Bilal Saqib,Shahzad Raheem,Saeed Muhammad,Adhikari Bishnu,Nabi Rizwana,Kyo Jeong,Shin Dong-Hyun

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/22/12/2200/pdf

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