Cite
MLA Citation
Min-Kyoung Lee et al.. “Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis.” Food chemistry, vol. 249, 2018, pp. 60–65. http://access.bl.uk/ark:/81055/vdc_100066429596.0x00003e