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

Published 2007 View Full Article

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Title
Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 19, Issue 7, Pages 654-661
Publisher
Elsevier BV
Online
2007-07-25
DOI
10.1016/j.foodcont.2007.07.009

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