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The effect OF FERMENTATION TIME BY BACILLUS SUBTILIS STRAIN FNCC 0059 ON THE CONTENT OF PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY IN VITRO FROM UNDIS BEAN (CAJANUS CAJAN [L.] MILLSP).
<strong>E-Jurnal Medika Udayana</strong>, [S.l.], v. 13, n. 07, p. 28-33, july 2024.
ISSN 2303-1395.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/eum/article/view/95359" target="_new">https://ojs.unud.ac.id/index.php/eum/article/view/95359</a>&gt;. Date accessed: 22 feb. 2025.
doi: <a href="https://doi.org/10.24843/MU.2024.V13.i07.P05">https://doi.org/10.24843/MU.2024.V13.i07.P05</a>.