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FOOD SCIENCE  2019, Vol. 40 Issue (13): 60-67    DOI: 10.7506/spkx1002-6630-20180610-146
Basic Research Current Issue | Archive | Adv Search |
Identification of Antioxidants Produced by Bacillus subtilis natto in Liquid-State Fermentation of Buckwheat
ZHAO Mouming, ZOU Ying, LIN Lianzhu, WU Jian
1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. Nuspower Greatsun (Guangdong) Biotechnology Co. Ltd., Guangzhou 510931, China
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