Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components
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Title
Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 41, Issue 6, Pages e13290
Publisher
Wiley
Online
2017-03-11
DOI
10.1111/jfpp.13290
References
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