Impact of Bacillus in fermented soybean foods on human health

被引：0
|
作者：
Trishala Gopikrishna
Harini Keerthana Suresh Kumar
Kumar Perumal
Elavarashi Elangovan
机构：
[1] Department of Biotechnology,
[2] Sri Ramachandra Faculty of Biomedical Sciences & Technology,undefined
[3] Sri Ramachandra Institute of Higher Education and Research (SRIHER),undefined
[4] Deemed to be University,undefined
来源：
Annals of Microbiology | 2021年 / 71卷
关键词：
Fermented soybean foods (FSF); spp.; Bioactive compounds; Health risks; Food safety;
D O I：
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