Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides

Tsun-Thai ChaiJianbo XiaoYen Nee TanKah Yaw EeFai-Chu Wong2024-10-252024-10-252019-01-21https://doi.org/10.1080/10408398.2018.1561418https://dspace-cris.utar.edu.my/handle/123456789/4988Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptidesjournal-article