Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241
Crossref DOI link: https://doi.org/10.1007/s13197-018-3202-2
Published Online: 2018-06-19
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ali, Muhammad Waqas
Shahzad, Raheem
Bilal, Saqib
Adhikari, Bishnu
Kim, Il-Doo
Lee, Jeong-Dong
Lee, In-Jung
Kim, Byung Oh
Shin, Dong-Hyun
Text and Data Mining valid from 2018-06-19
Article History
Revised: 19 December 2017
Accepted: 9 May 2018
First Online: 19 June 2018