Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

Food Control - Tập 19 Số 7 - Trang 654-661 - 2008
Zhu Yu1, Jinling Fan2, Yongqiang Cheng1, L.T. Li1
1College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
2College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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