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Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties

Food FermentationFlavor PropertiesFood AnalysisBiotechnologyFood MicrobiologyAlternative Protein SourceMicrobiologySoybean ProteinsBacillus Subtilis Bsnk-5Food QualityFood SafetyHealth Sciences