Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6

Mei Qing HewChea LimHan Hann GooiIvan Kai Jie LimHongxuan AnChun Shiong ChongMing Quan LamKah Yaw Ee2024-10-152024-10-152024-07-09https://doi.org/10.1007/s11694-024-02737-xhttps://dspace-cris.utar.edu.my/handle/123456789/2101Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6journal-article