Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Journal of Functional Foods

• Publication date

  2015-04-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.JFF.2015.02.033
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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