HU Yingfen's Publications

Study on Antioxidant Activity of Peanut Meal using Bacillus Natto by Solid State Fermentation

Author(s): WANG Yanping, HU Yingfen, MA Yuping, ZHANG Yuanjie, LIU Qing

Keywords: Peanut Meal, Bacillus Natto, Response Surface Methodology, Antioxidant Activity

Abstract   References Volume 6 - Jan 2017 DOI: 10.18483/ijSci.1177

Cite this Article:
HU Yingfen, Study on Antioxidant Activity of Peanut Meal using Bacillus Natto by Solid State Fermentation, International Journal of Sciences 01(2017):44-51 DOI: 10.18483/ijSci.1177