Warning: file_put_contents(): Only 0 of 26 bytes written, possibly out of free disk space in /var/www/ojs.unud.ac.id/lib/pkp/classes/cache/FileCache.inc.php on line 90 Warning: file_put_contents(): Only 0 of 102 bytes written, possibly out of free disk space in /var/www/ojs.unud.ac.id/lib/pkp/classes/cache/FileCache.inc.php on line 90 Warning: file_put_contents(): Only 0 of 78 bytes written, possibly out of free disk space in /var/www/ojs.unud.ac.id/lib/pkp/classes/cache/FileCache.inc.php on line 90 Warning: file_put_contents(): Only 0 of 26 bytes written, possibly out of free disk space in /var/www/ojs.unud.ac.id/lib/pkp/classes/cache/FileCache.inc.php on line 90 WINANTI, Kadek Dinda Ayu Sri et al. 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). E-Jurnal Medika Udayana, [S.l.], v. 13, n. 07, p. 28-33, july 2024. ISSN 2303-1395. Available at: <https://ojs.unud.ac.id/index.php/eum/article/view/95359>. Date accessed: 27 july 2025. doi: https://doi.org/10.24843/MU.2024.V13.i07.P05.