View of 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)

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 View of 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)

Return to Article Details 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) Download Download PDF