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

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

DOI Full Paper Access

165

Citations

29

References

2015

Year

Samurailatpam Sanjukta, Amit Kumar, Ali Muhammed Moula Ali, Kumaraswamy Jeyaram, Narayan Chandra Talukdar

Journal of Functional Foods

Food FermentationSikkim Himalayan RegionBiotechnologyFood MicrobiologySoybean VarietiesAlternative Protein SourceMicrobiologyAntioxidant Properties

References

	Year	Citations

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