Cite
HARVARD Citation
Lee, M. et al. (2018). Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis. Food chemistry. pp. 60-65. [Online].
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Lee, M. et al. (2018). Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis. Food chemistry. pp. 60-65. [Online].