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

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7418, doi. 10.1007/s11694-024-02737-x

By:

• Hew, Mei Qing;
• Lim, Chea;
• Gooi, Han Hann;
• Lim, Ivan Kai Jie;
• An, Hongxuan;
• Chong, Chun Shiong;
• Lam, Ming Quan;
• Ee, Kah Yaw

Publication type:

Article