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Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6
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Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6
Journal
Journal of Food Measurement and Characterization
ISSN
2193-4126
Date Issued
2024-07-09
Author(s)
Mei Qing Hew
Chea Lim
Han Hann Gooi
Ivan Kai Jie Lim
Hongxuan An
Chun Shiong Chong
Ming Quan Lam
Faculty of Science
Kah Yaw Ee
Faculty of Science
DOI
https://doi.org/10.1007/s11694-024-02737-x
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