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Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

Jayati Saha1, Anup Biswas1, Abhijit Chhetri1

  • 1Department of Microbiology, University of North Bengal, Siliguri-734 013, India.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
Antioxidant extractionCentral composite designDPPH()-scavenging activityKinemaTotal phenol content

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