1. Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis. (30th May 2018) Authors: Lee, Min-Kyoung; Kim, Jin-Kyung; Lee, Sook-Young Journal: Food chemistry Issue: Volume 249(2018) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗